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 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
Directions
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.
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Show: Paula's Home Cooking/Savannah Country cookbook
