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.