FROZEN CHARLOTTE RECIPES

Steps:

• In large saucepan, heat sugar with 1/4 c. (50 mL) water over medium-high heat, stirring till dissolved. Cook, without stirring, occasionally brushing down side of pan with brush dipped in cool water, for 3 to 4 min or possibly till dark amber. Remove from heat. Standing back and averting face to avoid spatters, slowly stir in 1/2 c. (125 mL) of the coffee; cook over low heat, stirring constantly, for about 1 minute or possibly just till smooth. Let cold slightly. Sprinkle gelatin over remaining coffee; let stand for 1 minute. Stir into caramel mix till gelatin is dissolved. Pour into bowl; chill, stirring often, for about 1 hour or possibly till cooled and thickened. Line side of 8-inch (2 L) springform pan with parchment or possibly waxed paper. Trim 1 end of each ladyfinger to make 2 1/2 inch (6 cm) length. Arrange trimmed end down, rounded side out and tightly together to line side of pan. Set aside. In bowl, whip cream; beat in liqueur and vanilla. Fold one-third into coffee mix to lighten; mix in remaining whipped cream. Mix in three-quarters of the minced chocolate bars. Pour into prepared pan, swirling top; sprinkle with remaining chocolate bar. Cover with plastic wrap and freeze for at least 6 hrs or possibly till hard. (Make-ahead: Enclose in airtight container and freeze for up to 2 weeks.) Unmould and peel off paper; cut into wedges.