Bring 2 ½ cups coffee to a boil.  Stir in rice and ¼ cup sugar.  Cover, reduce heat and simmer 20 minutes.  Cool rice to room temperature.  In a medium bowl, beat egg yolks with coffee and chocolate liquors.  Blend in cheese and rice.  Beat egg whites until soft peaks form.  Add remaining ¼ cup sugar and beat until stiff peaks form; fold into rice mixture.  Dip ladyfingers in the remaining coffee and line the sides of a trifle dish with the moistened ladyfingers.  Carefully ladle the rice mixture into the center of the dish.  Chill 8 hours or overnight.  Dust with grated chocolate before serving.    

Chill 8 hours of overnight.