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
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.
