Beat the light cream until it reaches seven points and set aside in the refrigerator. Beat the 3 egg whites to 6 points and set aside. 3 egg yolks, add 40g sugar and beat over hot water until light in color. Add the softened cheese to the egg yolks and mix well with a spatula. Add 1|3 of the egg whites into the mixture and mix well. Pour the mixture into the remaining egg whites and mix well. Stir in chilled beaten light cream until smooth. Dip finger cookies in coffee liquor on both sides and lay flat in a glass bowl; pour a layer of cheese batter and sprinkle evenly with cocoa powder. Repeat the steps in the previous sentence, cover and refrigerate for four hours or more.