Frozen Chocolate Charlotte - cooking recipe

Ingredients

2 pkg. ladyfingers
1/4 c. white creme de menthe or creme de cacao
2 (8 oz.) pkg. semi-sweet chocolate squares
3 Tbsp. instant coffee
1/2 c. boiling water
6 egg yolks
1/2 c. sugar
6 egg whites
1 tsp. vanilla
1 1/2 c. heavy cream, whipped (or small carton Cool Whip)

Preparation

Split ladyfingers but do not separate into individual pieces. Brush flat surfaces with liqueur.
Line sides of 9-inch spring-form pan with ladyfingers, rounded sides against pan.
Separate remaining ladyfingers and line bottom of pan, overlapping to fit. Melt chocolate in top of double boiler, stirring.
Dissolve coffee in boiling water and cool.
Beat egg yolks in small bowl at high speed until foamy.
Beat in sugar gradually; continue beating until thick.
Beat in vanilla, coffee and melted chocolate.
Beat egg whites until stiff.
Stir one cup of egg white in chocolate and then fold chocolate mixture into remaining egg whites.
Fold in whipped cream.
Pour into pan and freeze.
Garnish with whipped cream and shaved chocolate.
Serves 12 to 16.