Ingredients:
18 ladyfingers (36 halves)
1 package, or 1 cup, semi-sweet chocolate pieces
1 tablespoon instant coffee
3 eggs
1 cup heavy cream
1/16 teaspoon salt
Directions:
Arrange 6 whole, or 12 halves ladyfingers in the bottom of an 11x7x1 1/2 inch baking pan.
Melt the chocolate pieces over hot water. Stir in the coffee. Let this mixture cool.
Beat the egg yolks into the chocolate one at a time. Beat the egg whites until they stand in peaks, then gently mix them into the chocolate mixture. Whip the cream, with the salt added, until stiff. Mix this carefully into the chocolate combination.
Pour half of the chocolate mixture into a prepared pan. Place a layer of ladyfinger halves over the chocolate. Pour in the remaining chocolate. Cover this with the remaining ladyfinger halves, pressing them lightly into the chocolate. Chill this in the refrigerator for about an hour.
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