Recipe courtesy of Paula Deen’s newest book, Love & Best Dishes.
Savannah Tiramisu
Recipe courtesy of Paula Deen’s newest book, Love & Best Dishes.
A very easy decant dessert.
Servings 12 -16 people
Ingredients
- 2 dozen crumbled macaroons
- 1/2 cup or rum bourbon
- 1/2 lb butter
- 1 cup sugar
- 6 separated* eggs
- 2 oz melted unsweetened chocolate
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1 dozen double separated in 1/2 ladyfingers
- 3/4 cup whipped with 3 tablespoons sugar until stiff heavy cream
Instructions
- In a medium bowl, place crumbled macaroons; add bourbon or rum, let stand soaking 30 minutes.
- Melt the unsweetened chocolate.
- In a large bowl and using an electric mixer, beat butter and 1 cup of sugar at medium speed until creamy, 3 to 4 minutes,
- stopping to scrape sides of bowl.
- In a small bowl, lightly whisk 6 egg yolks, add to butter mixture, and beat at medium speed until combined.
- Add macaroons and pecans, melted chocolate, vanilla, and any remaining bourbon or rum,
- In another medium mixing bowl, with clean beaters, beat the 6 egg whites at high speed until stiff peaks form;
- fold into macaroon mixture.
- Spray a 9-inch springform pan with cooking spray; line it with separated ladyfingers, rounded side of the
- ladyfingers facing out. Line bottom of pan with ladyfinger halves. Alternate layers of macaroons mixture and the remaining ladyfingers.
- Cover and refrigerate overnight.
- In another medium bowl, beat cream and remaining 3 tablespoons sugar at high speed until stiff peaks form.
- Remove tiramisu’ from pan and top with whipped cream and garnish with pecans.
Notes
https://www.pauladeen.com/recipe/savannah-tiramisu/
