Cut cake into enough 1/4- to 1/2-inch slices to line bottom and sides of 8-inch springform pan. Or line with split ladyfingers, cutting to fit. Set aside.

In a small custard cup, combine gelatin and the 2 tablespoons water. Let stand to soften for 5 minutes. Place custard cup in a small skillet or saucepan filled with 1 inch of simmering water. Heat and stir until gelatin is dissolved.

In the top of a double boiler, combine egg yolks, sugar, the 1/4 cup water, and the gelatin mixture.Beat with an electric mixer on low speed for 30 seconds. Place over boiling water (upper pan shouldn't touch the water). Cook, beating constantly with the electric mixer on high speed, for 13 minutes or until mixture is very light and fluffy. Remove mixture from heat. Gently stir egg mixture into cheese until combined.

Beat cream until stiff peaks form (tips stand straight). Fold into cheese mixture. Pour into cake-lined pan. Cover; chill for several hours or until firm.

Prepare Espresso Sauce. To serve, remove sides of pan and place torte on a platter. Sift cocoa powder over torte; cut torte into wedges. Spoon Espresso Sauce on dessert plates. Place a wedge of torte on sauce. Makes 8 servings.

Beat 1 cup whipping cream until stiff peaks form (tips stand straight). Beat in1/2 cup cold espresso and 1 tablespoon sugar. (Use brewed espresso or place 1/2 teaspoon instant espresso granules in a 1-cup measure; fill to the 1/2-cup measure with boiling water.) Cool.