Straight from Savannah

Straight from Savannah today…I little sweet treat from Paula once again.

I love tiramisu, and this easy dessert can be made ahead of your upcoming summer party. It’s very easy to whip up and “oh so yummy!”

Also, if you still haven’t checked-out Paula Deen’s website you should really take some time to do so. It’s organized so that you can search all her recipes and there’s an print button to easily print out her recipes…see here.

Savannah “Tiramisu”
By Paula Deen

2 dozen macaroons, crumbled
½ cup bourbon or rum
½ pound (2 sticks) butter
1 cup sugar
6 eggs, separated
2 ounces unsweetened chocolate, melted
½ teaspoon vanilla
½ cup chopped pecans
1 dozen double ladyfingers
¾ cup heavy cream, whipped with 3 tablespoons sugar until stiff

Soak crumbled macaroons with bourbon or rum. Cream butter with sugar. Beat in lightly beaten egg yolks; add melted chocolate, vanilla, nuts and macaroons. Beat egg whites until stiff; fold into chocolate mixture. Grease a spring form pan; line with separated ladyfingers. Alternate layers of chocolate mixture with remaining ladyfingers. Chill overnight. Remove from pan and decorate with whipped cream.

Yield: 12 to 16 servings
Preparation time: 20 minutes
Cooking time: none chill overnight
Ease of preparation: Easy