Mai Tai Dessert

Ingredients

• Servings: 1
• 18 ladyfingers, split
• 2 (1/2 ounce) envelopes gelatin, unflavored
• 1/2 cup pineapple juice, drained from the canned
• to taste pineapple
• 5 egg yolks
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 cup milk, scalded
• 1/2 cup lime juice, fresh
• 1/2 cup rum
• 1 (12 ounce) can pineapple, crushed, well drained
• 5 egg whites
• 1/2 cup sugar
• 1 cup heavy cream, whipped
• 1/4 cup nuts, chopped, preferably macadamias

Recipe

• 1 line sides and bottom of 9 inch spring form pan with the split ladyfingers.
• 2 soften gelatin in pineapple juice. beat egg yolks in top of double boiler.
• 3 stir in sugar and salt. blend in milk, cook over boiling water, stirring for 5 minutes or until well thickened.
• 4 blend in gelatin mixture, lime juice and rum.
• 5 add well drained pineapple. chill until thickened but not set. beat egg whites, gradually adding sugar.
• 6 fold pineapple custard and whipped cream into egg whites.
• 7 pour into spring form pan.
• 8 chill several hours or overnight. to serve, remove pan rim, sprinkle with nuts and add little puffs of whipped cream piped around the edge.