- 2 dozen macaroons, crumbled
- 1/2 cup bourbon or rum
- 1/2 pound (2 sticks) butter
- 1 cup sugar
- 6 eggs, separated*
- 2 ounces unsweetened chocolate, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1 dozen double ladyfingers, separated in 1/2
- 3/4 cup heavy cream, whipped with 3 tablespoons sugar until stiff
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
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.