3/4 cup chilled heavy cream
1 tablespoon sugar
1 pint vanilla ice cream
1 pint coffee ice cream
9 savoiardi (Italian crisp ladyfingers), coarsely crumbled
1 1/4 cups freshly brewed espresso (10 ounces) or 1 1/4 cups boiling water and
3 tablespoons instant-espresso powder
A small piece bittersweet chocolate
Beat cream with sugar until it just holds stiff peaks.
Divide vanilla and coffee ice creams among glasses, then top with ladyfingers. Pour hot espresso on top and dollop with whipped cream. Grate chocolate on top.