1. Line an 8-inch square pan with nonstick foil, leaving a 2-inch overhang on two sides. 2. Grate the bittersweet chocolate, about 1 cup. 3. Arrange 18 ladyfinger halves on the bottom of pan, slightly overlapping. 4. Mix the brewed coffee and coffee liqueur in small bowl; brush the ladyfingers with half. 5. Place coffee ice cream in large bowl, stir until smooth but not melted. 6. Spread over ladyfingers, then sprinkle with half of the grated chocolate and 1 1/2 cups whipped topping. 7. Place in freezer 30 minutes. 8. Repeat layers using 1 pint dulce de leche ice cream. 9. Cover with foil; freeze 3 hours until firm. 10. A half-hour before serving, place in refrigerator to soften slightly. 11. Peel off foil; place on serving plate. 12. Garnish with chocolate curls and cut in squares or freeze until serving. ---------------------------------------------------------------------------
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