Place the 7g of gelatin sheets in a small bowl of cold water to soak for at least 5 minutes.

Take the 250g of mascarpone cheese out of the refrigerator to soften on the counter.

Fill a medium saucepan with about 1 inch (2.5 cm) of water and bring it to a gentle simmer over medium-low heat.

In a large heatproof bowl that fits snugly over the saucepan (without touching the water), whisk together the 3 egg yolks and 20g of the fine sugar.

Place the bowl over the simmering water to create a double boiler. Whisk the mixture constantly and vigorously for about 3-5 minutes, until it becomes pale, thick, fluffy, and doubled in volume, and the sugar has dissolved (it should feel warm to the touch and leave ribbons when you lift the whisk).

Remove the bowl from the heat.

Whisk in the 5g of Marsala wine (if using). Set the bowl aside and let the mixture cool to room temperature.

In a small saucepan, heat 50g of the whipping cream over low heat until it is just warm and small bubbles form at the edges (do not boil). Remove from heat.

Squeeze all excess water from the softened gelatin sheets.

Add them to the warm cream and whisk vigorously until the gelatin is completely dissolved.

Set this mixture aside to cool until it is just barely warm to the touch (but not setting).

While it cools, place the softened mascarpone cheese in a large mixing bowl. Use a spatula to stir it vigorously until it is completely smooth and creamy.

Pour the cooled, room-temperature egg yolk mixture into the bowl with the smoothed mascarpone.

Use the spatula to fold and stir until they are completely combined into a homogeneous, lump-free paste.

Pour the slightly warm gelatin-cream mixture into the mascarpone-egg mixture. Whisk or fold until fully incorporated.

In a separate chilled bowl, combine the remaining 250g of cold whipping cream and the remaining 15g of sugar.

Whip with an electric mixer on medium speed until it reaches medium peaks—the cream should be thick and hold its shape but still be smooth and silky, not grainy or stiff.

Pour the whipped cream into the mascarpone–egg yolk mixture and use an electric mixer on low speed to gently fold and combine until fully blended into a smooth, silky cream.

In a shallow bowl or baking dish wide enough to dip a ladyfinger, combine the 150g of warm water and 10g of powdered sugar. Stir until the sugar dissolves completely. Stir in the 15g of cooled espresso and 15g of coffee liqueur. Set aside to cool completely.

Quickly dip each ladyfinger into the cooled coffee syrup. Submerge it for just 1-2 seconds per side—enough to coat it but not so long that it becomes soggy and falls apart. Let any excess drip off.

Arrange a single, snug layer of dipped ladyfingers in the bottom of a 6-inch mold.

Spread or gently spoon half of the mascarpone cream evenly over the ladyfinger layer.

Create a second layer of coffee-dipped ladyfingers on top of the cream.

Spread the remaining mascarpone cream over the top, smoothing it into an even layer.