Combine the Eggs, 1/2 cup sugar and 1/4 cup coffee in a bowl

Use a wire whisk to beat the egg mixture over medium low heat for about 3-5 minutes until mixture is frothy and thickened.Cool the mixture over an ice bath

In a medium bowl combine the cheese and the egg mixture using a hand mixer till it is smooth.

You can also add some whipped cream in it as well if you like having a creamy taste, but personally I like it without the cream inside.If you like the taste of alcohol in your desserts, then add in some rum or brandy into the mixture.Mix again with the hand mixer at a low speed if you do.

Cut the cake into long thin slices of sufficient width (This is going to hold the entire thing together. So it shouldn't be too thin, nor should it be too thick)

Take a pan of size (approx) 11 1/2 x 8 inches and layer the bottom with the cake slices. Make sure that the tray is entirely layeredYou can use multiple smaller trays instead. But try to use one with a flat bottom.

Brush the cake with the coffee mixture (More coffee means more juicy. But remember, too much coffee can crumble the cake)

Spoon the egg mixture onto to the cake.You can make it double layered (for that extra zing) if you want, in which case you will want to save up half the custard for the second layer

Layer it again with cake slices. Lather more coffee mixture onto it again.

In a separate DRY bowl take the whipping cream (chilled cream is better) and beat it with the hand mixer (washed and DRIED). It will turn really fluffy and soft. Add in the powdered sugar and beat it a bit more to mix thoroughly

After you are done with the whipping cream lather it gently onto the cake. You can use a spoon to even it out and add in some peaks as well.

Sprinkle some chocolate powder onto it and chill in the refrigerator for about four hours.

Cut a cube of the dessert and serve it to your friends and famiily