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Preheat the oven to 350.
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Lightly grease the bottom of a 9 inch round cake pan and line it with parchment paper.
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Lightly grease the paper and sides of the pan and then dust with flour.
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To make the cake, in a bowl, whisk together the flour, baking powder, and salt until blended.
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In a large bowl, using a mixer on medium high speed, beat the eggs until pale and thick, about 3 minutes.
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Add the sugar and vanilla and continue beating until very thick and tripled in volume, about 3 minutes more.
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Sprinkle the dry ingredients over the wet ingredients and, using a rubber spatula, fold gently until blended.
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Pour into the prepared pan and spread evenly.
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Bake the cake until it springs back when lightly touched, about 30 minutes.
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Let cool on a rack for 15 minutes.
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Run a small knife around the inside of the pan to loosen the cake.
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Invert onto a cooling rack and lift off the pan.
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Carefully peel off the parchment paper.
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Let the cake cool completely.
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To make the syrup, combine the water and the sugar in a small saucepan and cook over medium heat, stirring frequently, until the sugar dissolves.
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Bring to a boil and remove from the heat.
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Stir in the coffee liqueur and espresso powder.
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Set aside and cool to room temperature.
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To make the filling, in the top of a double boiler, whisk together the egg yolks, sugar, coffee liqueur, and espresso powder.
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Set over barely simmering water and beat with the mixer set on medium speed until very thick, about 6 minutes.
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Remove the top of the double boiler from the heat and set aside to cool, stirring frequently.
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Meanwhile, in a bowl, using the mixer on medium high speed, beat the cream until stiff peaks form when the beaters are lifted.
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When the yolk mixture is cooled to room temperature, add the mascarpone and vanilla.
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Beat until smooth and well blended.
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Using the rubber spatula, fold in the whipped cream.
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To assemble, cut the cake horizontally into 3 equal layers.
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Remove the bottom of a nine inch springform pan, close the ring, and set the ring on a flat serving plate.
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Place 1 cake layer in the springform ring.
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Generously brush and sprinkle with some of the syrup.
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Scoop about 1 3/4 cup of the filling onto the layer and spread evenly.
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Place another cake layer on top of the filling, pressing gently.
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Generously brush and sprinkle with more of the syrup.
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Spread about 1 3/4 cups of the filling evenly over this layer.
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Place the third cake layer on top, pressing gently, then generously brush with syrup.
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Spread the remaining filling to cover the top.
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Holding the pan ring and plate together, gently tap against the counter to settle the ingredients.
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Cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.
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To serve, run a thin knife around the inside of the ring to loosen the cake.
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Unclasp and remove the ring.
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Garnish with chocolate curls and a dusting of cocoa.
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Slice and serve.
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Makes one 9 inch cake, or 12-16 servings.
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Note: This dessert is a bit labor intensive, but well worth the effort!
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After you've made it a couple of times, the process goes much more smoothly and quickly.
