9 inch springform pan
Ingredients: 2 dozen crumbled chocolate macaroons, crumbled
1/2 cup rum or bourbon
1/2 lb butter
1 cup sugar
6 separated eggs
2 oz. melted unsweet chocolate
1/2 tsp vanilla
1/2 cup chopped pecans (optional but better with)
1 dozen double separated in half ladyfingers
3/4 cup whipped cream & 3 tbps sugar (I like powdered)
Soak macaroons in bourbon or rum
with elec mixer, cream butter & sugar until fluffy. Beat in slightly beaten egg yolks then add melted chocolate, vanilla, nuts and macaroons. In a clean bowl, beat egg whites until stiff and fold into chocolate mixture.
Grease pan and line bottom with separated ladyfingers, then alternate layers of choc mixture and ladyfingers. Chill over night, remove from pan and decorate top with whipped cream and dust with cocoa powder
(You can substitute the rum/bourbon with Kahlua and coffee mixed if desired)
If you are allergic to uncooked eggs do not eat
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