Pineapple Icebox Cake - cooking recipe

Ingredients

6 egg yolks
1 c. sugar
juice and rind of 1/2 lemon
1 1/2 tsp. gelatin
1 pt. whipped cream
1 1/2 c. well-drained crushed pineapple (2 small cans)
6 egg whites
2 doz. ladyfingers

Preparation

Beat egg yolks until light.
Add sugar, juice and rind of lemon.
Cook in double boiler until thick.
Dissolve gelatin in 1/3 cup cold water and then dissolve again by placing cup in hot water.
After removing first mixture from fire, stir in the dissolved gelatin and cool.
Fold in whipped cream and crushed pineapple.
Beat 6 egg whites until stiff and fold into mixture. Line a spring mold pan with wax paper.
Place 2 dozen ladyfingers (upright) around the edge, then pour mixture into the mold. Refrigerate for at least 6 or 7 hours.