Pineapple Icebox Cake

1. 1

   Beat egg yolks until light.

2. 2

   Add sugar, juice and rind of lemon.

3. 3

   Cook in double boiler until thick.

4. 4

   Dissolve gelatin in 1/3 cup cold water and then dissolve again by placing cup in hot water.

5. 5

   After removing first mixture from fire, stir in the dissolved gelatin and cool.

6. 6

   Fold in whipped cream and crushed pineapple.

7. 7

   Beat 6 egg whites until stiff and fold into mixture. Line a spring mold pan with wax paper.

8. 8

   Place 2 dozen ladyfingers (upright) around the edge, then pour mixture into the mold. Refrigerate for at least 6 or 7 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.