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Savannah “Tiramisu”

Recipe information

  • Yield

    serves 12 to 16

Ingredients

2 dozen macaroons, crumbled
1/2 cup bourbon or rum
1/2 pound (2 sticks) butter
1 cup sugar
6 eggs, separated
2 ounces unsweetened chocolate, melted
1/2 teaspoon vanilla
1/2 cup chopped pecans
1 dozen double ladyfingers
3/4 cup heavy cream, whipped with 3 tablespoons sugar until stiff

Preparation

  1. Soak crumbled macaroons with bourbon or rum. Cream butter with sugar. Beat in lightly beaten egg yolks; add melted chocolate, vanilla, nuts, and macaroons. Beat egg whites until stiff; fold into chocolate mixture. Grease a springform pan; line with separated ladyfingers. Alternate layers of chocolate mixture with remaining ladyfingers. Chill overnight. Remove from pan and decorate with whipped cream.

Paula Deen's Kitchen Classics
TagsCakeDessertBourbonWhiskeyAlcoholBeveragesRumChocolatePecanNutNo-CookCookbooks
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