Mai Tai Dessert

Ingredients

• 18 ladyfingers, split

• 2 (1/2 ounce) envelopes gelatin, unflavored
• 1/2 cup pineapple juice, drained from the canned
• 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 white 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

Directions

1. 1

   Line sides and bottom of 9 inch spring form pan with the split ladyfingers.

2. 2

   Soften gelatin in pineapple juice. Beat egg yolks in top of double boiler.

3. 3

   Stir in sugar and salt. Blend in milk, cook over boiling water, stirring for 5 minutes or until well thickened.

4. 4

   Blend in gelatin mixture, lime juice and rum.

5. 5

   Add well drained pineapple. Chill until thickened but not set. Beat egg whites, gradually adding sugar.

6. 6

   Fold pineapple custard and whipped cream into egg whites.

7. 7

   Pour into spring form pan.

8. 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.