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

TagsCake Dessert Bourbon Whiskey Alcohol Beverages Rum Chocolate Pecan Nut No-Cook Cookbooks

Recipe notes

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