Cut 48 ladyfinger
halves apart; place cut side down, on baking sheet. Bake at 350 degrees
for 6 to 8 minutes until brown and crisp; turn ladyfingers over after 4
minutes. Crumble 24 of the ladyfinger halves to make fine crumbs; set
the rest aside.
Cut kitchen
parchment paper to fit two large baking sheets. Draw two 8-inch circles
on each piece of parchment, dark enough to be seen through the paper;
turn parchment over so the pencil side is down against baking sheets;
set aside.
Beat egg whites,
cream of tartar, salt, cinnamon and 1 teaspoon of the vanilla in large
bowl until frothy. Using high speed, gradually beat in granulated sugar,
1 tablespoon at a time. Beat until meringue is very stiff and a path cut
with a knife remains open. Fold in the ladyfinger crumbs and walnuts.
Divide meringue
evenly among the parchment circles; spread to even thickness within the
circles. Bake at 300 degrees for 40 to 50 minutes just until dry on top,
firm and light beige in color, but not crisp. Cool 3 minutes, then turn
meringue disks upside-down on baking sheets and carefully peel away the
paper.
Beat whipping
cream, confectioners' sugar, 1 teaspoon of vanilla and the instant
coffee until stiff peaks form. Stack cooled meringue layers on serving
plate with one fifth of the whipped cream spread between each and on
top. Spread the last fifth around outside of torte; coverage may be thin
in places. Scatter chocolate shavings or curls over top surface and
stand remaining 24 toasted ladyfinger halves against side of torte,
curved side out. Wrap and chill overnight.
18 servings