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
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
MsgID: 3132050
Shared by: Nikki A. Richards, Atlanta Ga
In reply to: Recipe: Layered Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Nikki A. Richards, Atlanta Ga
In reply to: Recipe: Layered Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!