In a large bowl, whip the heavy cream until light and airy.

In a separate large bowl, beat mascarpone, sugar, and salt.

Slowly fold the whipped cream in the mascarpone mixture, one-fourth at a time, then place it in the fridge.

Mix espresso, Marsala, and sugar in a shallow bowl.

Briefly soak ladyfingers in the espresso mixture on each side and layer them in a dish.

Spread half of the chilled mascarpone cream on top, add another layer of ladyfingers, and top with the other half of the chilled mascarpone cream.

Chill for at least 6 hours or overnight. Once ready, dust the top with unsweetened cocoa powder and serve.