Carolyn -- look what I found. Wow this sounds lovely.

Minetry's Miracle

Miss Minetry was a Southern lady whose astonishingly rich recipe appeared in the New York Times in the 1960s. Even though this "cake" is the standard size, it is so rich it can easily serve 16-20 people.

You will amaze any party where you serve this relatively simple, but elaborate dessert. Beware, though, that you must start the day before since this cake must chill overnight.

1 lb butter, softened
2 cups sugar
1 dozen eggs, separated
4 dozen amaretti (Italian macaroons)
1 cup chopped pecans
4 oz unsweetened chocolate
1 tsp vanilla
1 cup bourbon
2 dozen lady fingers, split
1 cup whipping cream
A 10 inch spring form pan

Melt the chocolate in a double boiler. Soak the macaroons in the bourbon. Cream the butter with the sugar using an electric mixer. Add the egg yolks* and beat until fluffy. Add the chocolate and beat until uniform. Stir in the pecans, and the vanilla.

Beat the egg whites** until light and fluffy. Stir 1/4 of the egg whites into the butter mixture with a wire whisk. Fold in the rest.

Butter and line a 10-inch spring form pan with split lady fingers. Arrange them vertically with the flat side out. Alternate layers of soaked macaroons with the chocolate mixture in the lined pan. Chill overnight.

To serve, unmold the spring form pan and decorate with whipped cream. Cut tiny slices for your guests. They may ask for more.

Editor's note:

Source: American Egg Board:

*COOKING EGG YOLKS FOR USE IN RECIPES
Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.

**COOKING EGG WHITES FOR USE IN RECIPES
Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.