In small bowl of electric mixer, beat egg whites until stiff peaks form. Combine cheese, 2 teaspoons of the vanilla sugar, and the egg yolks; beat well. Fold in beaten egg whites. Spread 1/4 of the cheese mixture in an 8-inch square dish. In a shallow dish, combine coffee and liqueur; dip 16 ladyfingers in coffee mixture and place side by side in the serving dish. Spread with another 1/4 portion of the cheese mixture. Repeat layers, ending with cheese mixture. Cover and chill overnight. Before serving, whip cream with the remaining 4 teaspoons vanilla sugar. Spread over dessert and sprinkle with cocoa and grated chocolate. Makes 6 to 8 servings.
Place a whole vanilla bean and 1 cup of sugar in a covered container. Let stand for at least 24 hours before using.