Line a small loaf pan with plastic wrap, leaving enough overhang to cover the ice cream later if needed. Place the pan in the freezer to chill.

Prepare the espresso and let it cool completely to room temperature.

In a large bowl, beat the egg yolks with half of the sugar using a hand mixer until the mixture becomes pale, thick, and doubles in volume.

In a separate bowl, whisk together the mascarpone and the Marsala wine until smooth, then fold the mixture into the beaten egg yolks.

Whip the heavy cream until it reaches a thick, softly whipped consistency. Gently fold it into the mascarpone mixture.

In a clean bowl, beat the egg whites with the salt on medium speed until soft peaks form.

Gradually add the remaining sugar while continuing to beat on high speed for about 1 minute, until the meringue is glossy.

Gently fold the meringue into the mascarpone mixture with a spatula until fully combined.

Spread a layer of the cream mixture into the chilled loaf pan.

Briefly dip each ladyfinger into the cooled espresso and arrange them over the cream.

Continue layering the cream and coffee-soaked ladyfingers, finishing with a final layer of cream.

Smooth the surface and freeze for at least 3 hours, or until the ice cream is firm.

Turn the loaf pan upside down onto a serving platter and carefully remove the plastic wrap.

Let the ice cream stand at room temperature for a few minutes to soften slightly before slicing.

Serve dusted with cocoa powder and garnished with chocolate curls.