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Savannah Tiramisu Recipe

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This recipe for Savannah Tiramisu, by , is from Women of the Moose Chapter 1471 , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Harvey


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

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
In a separate clean mixing bowl, beat the 6 egg whites
until stiff and then fold into chocolate mixture.

2. Grease springform pan and the line it with separated
ladyfingers. Alternate layers of the chocolate mixture
with the remining ladyfingers. Chill overnight.
Remove from pan and decorate with whipped cream.

Number Of Servings:
Number Of Servings:
12 to 16 servings
Personal Notes:
Personal Notes:
"I think this is the best Tiramisu".




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