Savannah "Tiramisu"

  • Level: Intermediate
  • Total: 8 hr 25 min
  • Prep: 25 min
  • Inactive: 8 hr
  • Yield: 12 to 16 servings
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2 dozen macaroons, crumbled

1/2 cup bourbon or rum

1/2 pound (2 sticks) butter

1 cup sugar

6 eggs, separated* (See Disclaimer)

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


  1. 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.
  2. 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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