 |
Prep Time: 25 Minutes Cook Time: 455 Minutes |
Ready In: 480 Minutes Servings: 16 |
|
Just made it and tweaked it ever so slightly. The changes made were minor but good! Ingredients:
2 dozen chocolate-covered macaroons |
1/2 cup bourbon or 1/2 cup rum |
1/2 lb butter (2 sticks) |
1 cup sugar |
6 eggs, separated |
2 ounces unsweetened chocolate, melted |
1/2 teaspoon vanilla extract |
1/2 cup chopped pecans |
1 dozen double ladyfinger, separated in 1/2 |
3/4 cup heavy cream, whipped with |
3 tablespoons sugar, until stiff |
1/4 teaspoon coffee, added to whipping cream |
Directions:
1. Soak chocolate covered macaroons in bourbon or rum.
2. With an electric mixer, cream the butter and sugar together until fluffy.
3. Beat in 6 lightly beaten egg yolks.
4. Add the melted chocolate, vanilla, nut and soaked macaroons.
5. In a separate clean mixing bowl, beat 6 egg whites until stiff and then fold into chocolate mixture.
6. Grease springform pan and then line it with separated ladyfingers.
7. Alternate layer of the chocolate mixture with the remaining ladyfingers.
8. Chill overnight.
9. Remove from pan and decorate with whipped cream.
|
|