Recipe by Manami
This is courtesy of Paula Deen -- I saw her making this on the Foodnetwork Channel and it looked so delicious I decided to post it here and then try it. Just made it and tweaked it ever so slightly. The changes made were minor but good!
Top Review by rosslare
Death by butter and sugar! I had to try this since we love tiramisu. Very rich, as you would guess just by reading out the ingredients, but rich in flavor as well. I would replace butter by mascarpone, as in traditional tiramisu and reduce the sugar, next time. The macaroons add fantastic almond flavor, but also a lot more sweetness, so be aware. Cannot give a star rating, so mixed feelings about this one.
- 2 dozen chocolate-covered macaroons
- 1⁄2 cup Bourbon or 1⁄2 cup rum
- 1⁄2 lb butter (2 sticks)
- 1 cup sugar
- 6 eggs, separated
- 2 ounces unsweetened chocolate, melted
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup chopped pecans
- 1 dozen double ladyfinger, separated in 1/2
- 3⁄4 cup heavy cream, whipped with
- 3 tablespoons sugar, until stiff
- 1⁄4 teaspoon coffee, added to whipping cream
Directions See How It's Made
- Soak chocolate covered 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, nut and soaked macaroons.
- In a separate clean mixing bowl, beat 6 egg whites until stiff and then fold into chocolate mixture.
- Grease springform pan and then line it with separated ladyfingers.
- Alternate layer of the chocolate mixture with the remaining ladyfingers.
- Chill overnight.
- Remove from pan and decorate with whipped cream.