America's Best Recipes/1989

Pineapple Cream Delight
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
10-12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 (16-ounce) can pineapple slices in heavy syrup, undrained 1/4 cup unsalted butter or margarine, softened 1/2 cup sugar
4 egg yolks 3 cups whipping cream, divided 1/2 cup ground blanched almonds
2 teaspoons light rum 36 ladyfingers 1/4 cup sugar



1 Drain pineapple, reserving juice. Set juice aside. Finely chop pineapple; aside.
2 Cream butter; gradually add 1/2 cup sugar, beating at medium speed of an electric mixer until well blended. Add egg yolks, one at a time, beating well after each addition. Beat 1 cup whipping cream until soft peaks form; fold into butter mixture. Add reserved pineapple, almonds, and rum, stirring gently.
3 Line bottom of a lightly greased 10-inch springform pan with 12 ladyfingers; drizzle with 1/3 cup reserved pineapple juice. Top with half of almond mixture. Repeat layers. Top with 12 ladyfingers, and drizzle with remaining pineapple juice. Cover and chill 3 hours.
4 Beat remaining 2 cups whipping cream at high speed of electric mixer until foamy; gradually add 1/4 cup sugar, beating until soft peaks form. Spread over dessert; chill. Carefully remove sides of pan before serving.

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