Mai Tai Dessert

• 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 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

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.

ladyfingers, envelopes gelatin, pineapple juice, pineapple, egg yolks, sugar, salt, milk, lime juice, white rum, pineapple, egg whites, sugar, heavy cream, nuts

Taken from www.food.com/recipe/mai-tai-dessert-880 (may not work)