Ingredients

　　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

　　1/2 cup chopped pecans

　　1 dozen double ladyfingers

　　3/4 cup heavy cream, whipped with 3 tablespoons sugar until stiff

　　Soak crumbled macaroons with bourbon or rum. Cream butter with sugar. Beat in lightly beaten egg yolks; add melted chocolate, vanilla, nuts, and macaroons. Beat egg whites until stiff; fold into chocolate mixture. Grease a springform pan; line with separated ladyfingers. Alternate layers of chocolate mixture with remaining ladyfingers. Chill overnight. Remove from pan and decorate with whipped cream.

　　Paula Deen's Kitchen Classics