Savannah “Tiramisu”

Name: Savannah “Tiramisu”
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

December 14, 2011

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.

Paula Deen's Kitchen Classics