Savannah 'tiramisu'

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!

• Ready In: 8 hrs 25 mins
• Serves: 12-16

Ingredients

• 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

1. Soak chocolate covered 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, nut and soaked macaroons.
5. In a separate clean mixing bowl, beat 6 egg whites until stiff and then fold into chocolate mixture.
6. Grease springform pan and then line it with separated ladyfingers.
7. Alternate layer of the chocolate mixture with the remaining ladyfingers.
8. Chill overnight.
9. Remove from pan and decorate with whipped cream.