Savannah 'Tiramisu'

Recipe Ingredients

2		Macaroons - crumbled
1/2 cup	118ml	Bourbon or rum
1/2 lb	227g / 8oz	Butter - (2 sticks)
1 cup	198g / 7oz	Sugar
6		Eggs - separated
2 oz	56g	Unsweetened chocolate - melted
1/2 teaspoon	2.5ml	Vanilla extract
1/2 cup	73g / 2.6oz	Chopped pecans
1		Double ladyfingers - separated in halves
3/4 cup	177ml	Heavy cream - whipped with
3 tablespoons	45ml	Sugar - until stiff

Recipe Instructions

Soak crumbled macaroons in bourbon or rum. With an electric mixer, cream the butter and sugar together until fluffy. Beat in 6 lightly beaten egg yolks. Add the melted chocolate, vanilla, nuts, and soaked macaroons. In a separate clean mixing bowl, beat the 6 egg whites until stiff and then fold into chocolate mixture.

Grease a springform pan and then line it with separated ladyfingers. Alternate layers of the chocolate mixture with the remaining ladyfingers. Chill overnight. Remove from pan and decorate with whipped cream.

This recipe yields 12 to 16 servings.

Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1C06) - from the TV FOOD NETWORK

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