Lady fingers
3 egg yolks
1 tbsp. instant coffee
1/4 c. Kirsch
1/4 c. rum
1/4 c. creme de cacao
1/3 c. praline paste (or brown sugar)
6 tbsp. melted butter, hot
1 1/2 lbs. melted chocolate, hot
3 egg whites
Pinch of salt
1/4 c. confectioners' sugar
2 c. heavy cream, whipped, unsweetened
1 pt. heavy cream, whipped for topping

Line spring pan with lady fingers. Mix yolks, coffee, kirsch, rum, creme de cacao and praline paste. Beat until smooth. Add hot melted butter, then hot melted chocolate. Add salt to egg whites and beat until they form soft peaks. Add sugar, a tablespoon at a time, beating well after each addition. Beat until very stiff, about 5 minutes. Fold whipped cream and egg whites into original mixture. Pour into spring pan. Refrigerate 2 hours or until firm. Cover cake with whipped cream. Add chocolate shavings.