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Savannah Tiramisu Recipe by Paula Deen

Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Level
0 MIN Prep + Cook
Servings
$ /Serving

Savannah Tiramisu Recipe by Paula Deen

Level
0 MIN Prep + Cook
Servings
$ /Serving

Ingredients

  • 2 oz macaroons, crumbled
  • 1/2 cup bourbon or rum
  • 1/2 2 sticks lb butter
  • 1 cup sugar
  • 6 eggs, separated*
  • 2 oz unsweetened chocolate, melted
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 oz den double ladyfingers, separated in 1/2
  • 3/4 cup heavy cream, whipped with 3 tablespoons sugar until stiff

Preparation

Soak crumbled 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, nuts, and soaked macaroons. In a separate clean mixing bowl, beat the 6 egg whites until stiff and then fold into chocolate mixture.

Grease a springform pan and then line it with separated ladyfingers. Alternate layers of the chocolate mixture with the remaining ladyfingers. Chill overnight. Remove from pan and decorate with whipped cream.

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Preparation

Soak crumbled 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, nuts, and soaked macaroons. In a separate clean mixing bowl, beat the 6 egg whites until stiff and then fold into chocolate mixture.

Grease a springform pan and then line it with separated ladyfingers. Alternate layers of the chocolate mixture with the remaining ladyfingers. Chill overnight. Remove from pan and decorate with whipped cream.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product