Savannah Tiramisu

• 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 extract
• 1/2 cup chopped pecans
• 1 dozen double ladyfingers, separated in 1/2
• 3/4 cup heavy cream, whipped with 3 tablespoons sugar until stiff

1. Soak crumbled macaroons in bourbon or rum.
2. With an electric mixer, cream the butter and sugar together until fluffy.
3. Beat in 6 lightly beaten egg yolks.
4. Add the melted chocolate, vanilla, nuts, and soaked macaroons.
5. In a separate clean mixing bowl, beat the 6 egg whites until stiff and then fold into chocolate mixture.
6. Grease a springform pan and then line it with separated ladyfingers.
7. Alternate layers of the chocolate mixture with the remaining ladyfingers.
8. Chill overnight.
9. Remove from pan and decorate with whipped cream.

macaroons, bourbon, butter, sugar, eggs, chocolate, vanilla, pecans, double ladyfingers, heavy cream

Taken from www.foodnetwork.com/recipes/paula-deen/savannah-tiramisu-recipe.html (may not work)