In a bowl, dissolve 30 ml (2 tablespoons) sugar in the coffee. Refrigerate.
In a food processor, process the cream cheese, ricotta and liqueur until very smooth. Set aside.
In a large bowl, beat the egg whites until they form soft peaks. Gradually add the remaining sugar, beating until stiff peaks form. Using a spatula, gently fold the cheese mixture into the egg whites.
Dip the ladyfingers in the coffee until they are soaked through. Line the bottom of a 3-litre (3-quart) glass serving bowl with half the ladyfingers. Cover with half of the cheese mixture. Lay the remaining ladyfingers on the cheese mixture. Top with the remaining cheese mixture. Using a fine-mesh sieve, dust the surface with cocoa powder. Chill for at least 2 hours before serving.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.