PINEAPPLE CREAM DELIGHT1 (16-oz) can pineapple slices in heavy syrup, undrained 1/4 cup unsalted butter, room temperature 1/2 cup sugar 4 egg yolks* 3 cups whipping cream, divided 1/2 cup ground blanched almonds 2 tsp light rum 36 ladyfingers 1/4 cup sugar Drain pineapple, reserving juice. Set juice aside. Finely chop pineapple slices; set aside. Cream butter; gradually add 1/2 cup sugar, beating at medium speed 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. Line bottom of a lightly greased 10-inch springform pan with 12 ladyfingers; drizzle with 1/2 cup reserved pineapple juice. Top with half of ground almonds. Repeat layers. Top with 12 ladyfingers, and drizzle with remaining pineapple juice. Cover and chill 3 hours. 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. Servings: 10-12 *Editor's note: Food Safety Tip: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs
|
