Line an 8-inch square pan with foil, leaving a 2-inch overhang on two sides.
Mix the espresso and the coffee liqueur together. Dip half of each of 18 ladyfingers in the coffee/liqueur mixture and arrange them on the bottom of the pan so that they are packed close together.
Place the coffee ice-cream in a bowl and stir until smooth but not melted.
Spread the softened coffee ice-cream over the ladyfingers and sprinkle with half the grated chocolate and 1 1/2 cups of whipped topping.
Cover with foil and place in the freezer 30 minutes.
Repeat layers using, 18 ladyfingers dipped in coffee and liqueur, softened dulce de leche ice-cream, grated chocolate and the rest of the whipped topping. Cover with foil.
Freeze for 3 hours until firm. A half hour before serving, place in the refrigerator to soften slightly.
To serve, fold back foil. Loosen ends from pan with thin knife.
Holding foil, carefully lift load from pan and invert onto serving dish.
Garnish with chocolate curls and cut into squares or freeze until serving.