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Savannah Tiramisu

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 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


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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