2 pkgs. lady fingers (12 in each)
1/4 c. creme de menthe or rum
2 (8 oz.) pkgs. semi-sweet chocolate squares
3 tbsp. instant coffee
1/2 c. boiling water
6 egg yolks
1/2 c. sugar
1 tsp. vanilla
6 egg whites
1 1/2 c. heavy cream, whipped

Split lady fingers in half, but do not separate into 2 pieces. Brush flat surfaces with creme de menthe or rum. Line sides of a 9" springform pan with lady fingers; rounded sides against pan. Separate remaining lady fingers; line bottom of pan, overlap to fit.

Melt chocolate over hot water, stirring occasionally. Dissolve coffee in boiling water. Beat egg yolks in small bowl until foamy. Beat in sugar gradually; continue beating until thick. Reduce speed. Beat in vanilla, coffee and melted chocolate. Wash beaters. Beat egg whites in large bowl until stiff.

Stir about 1 cup egg whites into chocolate to lighten it. Fold chocolate mixture into egg whites. Fold in whipped cream. Pour into lined pan. Freeze until firm. Garnish with chocolate curls and rosettes of whipped cream if desired. Cover with foil, refreeze. Keeps well up to 1 month. To serve, remove sides of pan. 12 to 16 servings.