In a large mixing bowl, beat the softened cream cheese together with the sugar until the mixture is smooth and creamy. Add the heavy whipping cream and continue to beat until stiff peaks form and the frosting is thick and spreadable. Keep the frosting refrigerated until you're ready to use it, as it spreads more easily when chilled.

Brew 2 cups of strong coffee using your preferred blend; a bold roast works best for a more pronounced flavor in the cake. Allow the coffee to cool to room temperature, then stir in the liquor of your choice. Mix well and set aside for assembly.

Slice the sponge cake horizontally into 2 or 3 even layers. Place the first layer onto your serving plate or cake board. Make sure the cake has cooled completely before layering to prevent it from turning soggy.

Using a spoon, evenly drizzle about one-third of the prepared coffee syrup over the first layer.

Spread one-third of the tiramisu frosting over the soaked cake layer, smoothing it out to the edges. Lightly sift approximately 2 teaspoons of cocoa powder over the frosting. Gently place the second cake layer on top, aligning it with the first. Repeat the process with the syrup and frosting.

For the top layer, brush coffee syrup only on the bottom side before placing it on the cake. Cover the top with the remaining frosting and dust with more cocoa powder for decoration. Finish by pressing grated chocolate along the sides of the cake for a beautiful and flavorful finish.