Lay out half of the biscuits in a mold about 15×20 cm.
Drop half of the coffee mixture over the biscuit. Beat the egg whites to a solid foam. Beat egg yolk and sugar puffy. Whip the cream. Turn the cream cheese into the egg yolk whisk, stir to an even batter. Turn the cream into the cream cheese mixture.
Spread half of the batter on the biscuit in the mold. Put on the last biscuits and drizzle over the rest of the coffee mixture. Top with the rest of the cream cheese mixture.
Powder over cocoa and leave to cool for at least 1 hour before serving.
