Recipe: Pineapple Cream Delight

PINEAPPLE CREAM DELIGHT

1 (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