Beat the cheese in a bowl until you get a fluffy cream, gradually add the vanilla and a little grated orange (or lemon) peel. Whip the egg yolks with the sugar until fluffy and add them carefully to the cheese. Beat the egg whites into snow, add them to the cheese in small portions and stir the mixture gently.
Cover the dish and leave it in the fridge to cool off. Mix the coffee with the wine or liqueur. Arrange a layer of biscotti, soaked in coffee ahead of time, in a baking dish, then smear them with cream and dust with cocoa powder on top.
Place another layer of biscotti and keep at it until you run out of products. The topmost layer needs to be cream. Cover the baking dish with foil and put in the refrigerator for several hours (preferably 24 hours).
Before serving, sprinkle with cocoa powder and grated chocolate. The eggs in the recipe can be substituted with 1 1/5 cups (300 ml) of cream. In that case, add the cooled whipped cream to the beaten cheese and gently stir the mixture.