Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Beat egg whites with sugar for five minutes, until soft peaks form. Lower speed. Add yolks, pudding mix, salt, and flour and mix until well combined.

Pour the mixture into a nine- by 13-inch (20- by 30-centimeter) baking pan lined with Gefen Parchment Paper. Bake for 40 minutes or until set. Cool.

Cut or tear the cooled cake into small pieces and press down well on the bottom of 24 small parfait cups to form a thin base layer. Drizzle with coffee liqueur to taste. Set aside. 

Beat together the heavy cream, milk, pudding mix, and vanilla sugar, if using. Add the cream cheese and sugar and mix until well combined.

Pour mixture into a piping bag and pipe into cups, tapping them lightly so you have an even layer. Place in freezer until firm.

Melt together chocolate and heavy cream in the microwave until ganache is pourable.

With a spoon, pour a little chocolate ganache over the cream cheese mixture in each cup, tilting slightly so the entire layer is covered.

Use a vegetable peeler to peel the Rosemarie chocolate into curls. Place a few curls on top of the ganache in each cup. Return to freezer until serving.

When ready to serve, leave at room temperature for a few minutes to soften.