In a large bowl, cream the cheese with a wooden spoon, reserve.
In a bowl, cream egg yolks with sugar, using an electric beater, 5 minutes or until thick and pale yellow. Blend in the cheese with a spatula.
Beat egg whites until stiff but not dry. Fold lightly into first mix with a spatula. Reserve.
Mix coffee and Marsala. Brush on ladyfingers. Avoid soaking cookies; they should keep their shape. Lay side by side in a dish.
As soon as the bottom is covered, add part of the mascarpone mix. Sprinkle with cocoa; add another layer.
You may top the final layer with shaved chocolate.
Refrigerate at least 4 hours.
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