Pineapple-mace Charlotte

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 1 (3 ounce) package soft ladyfingers
• 1 (20 ounce) can crushed pineapple in juice, chilled, drain and save juice
• 2 (1/4 ounce) envelopes unflavored gelatin
• 1/2 cup water
• 3 egg yolks, save the whites
• 2 tablespoons sugar
• 3/4 cup sugar
• 1 teaspoon mace
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 teaspoon lemon peel, grated
• 1 cup heavy cream

Recipe

• 1 line the bottom and long sides of a 9 1/4 x 3" nonstick loaf pan with a piece of waxed paper, allowing a 1" overhang on both sides.
• 2 set aside.
• 3 drain juice fron crushed pineapple, add enough water to make 1/2 cup of liquid.
• 4 add the gelatin to pineaplle liquid, let stand to soften.
• 5 combine egg yolks, 3/4 cup sugar, mace, salt in top of double boiler, blend in milk.
• 6 cook over hot water until mixture coats a metal spoon, stirring constantly.
• 7 remove from heat, stir in softened gelatin and lemon peel.
• 8 chill until partially congealed.
• 9 beat the egg whites until soft peaks form, add 2 tbs sugar, beat until peaks are stiff but not dry.
• 10 whip heavy cream until thick.
• 11 fold pineapple into gelatin mixture.
• 12 fold in egg whites and whipped cream.
• 13 turn into prepared springform pan.
• 14 chill until firm.
• 15 remove side of pan.
• 16 turn onto a serving plate.
• 17 whip 1/2 cup heavy cream until stiff, spread on top of charlotte, sprinkle with mace.