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In large saucepan, heat sugar with 1/4 cup (50 mL) water over medium-high heat, stirring until dissolved. Cook, without stirring, occasionally brushing down side of pan with brush dipped in cold water, for 3 to 4 minutes or until dark amber. Remove from heat.

Standing back and averting face to avoid spatters, slowly stir in 1/2 cup (125 mL) of the coffee; cook over low heat, stirring constantly, for about 1 minute or just until smooth. Let cool slightly.

Sprinkle gelatin over remaining coffee; let stand for 1 minute. Stir into caramel mixture until gelatin is dissolved. Pour into bowl; refrigerate, stirring often, for about 1 hour or until cooled and thickened.

Line side of 8-inch (2 L) springform pan with parchment or 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 mixture to lighten; fold in remaining whipped cream. Fold in three-quarters of the chopped chocolate bars. Pour into prepared pan, swirling top; sprinkle with remaining chocolate bar. Cover with plastic wrap and freeze for at least 6 hours or until firm. (Make-ahead: Enclose in airtight container and freeze for up to 2 weeks.)

Unmould and peel off paper; cut into wedges.