Beat both cheeses with icing sugar. Add beaten cream in this mixture and beat another 3 seconds. Cut the cake in 2 parts. Spread 1 layer of sponge cake or sponge fingers in serving dish, moist with coffee syrup and spread cheese mixture, then cover second layer of sponge cake, moist with remaining coffee syrup. Now top the layer of remaining cheese and cream mixture. Chill for 1 hour. Decorate with coco powder, fresh cream and grated chocolate.