Pineapple-Mace Charlotte - cooking recipe

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

Preparation

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.
Set aside.
Drain juice fron crushed pineapple, add enough water to make 1/2 cup of liquid.
Add the gelatin to pineaplle liquid, let stand to soften.
Combine egg yolks, 3/4 cup sugar, mace, salt in top of double boiler, blend in milk.
Cook over hot water until mixture coats a metal spoon, stirring constantly.
Remove from heat, stir in softened gelatin and lemon peel.
Chill until partially congealed.
Beat the egg whites until soft peaks form, add 2 tbs sugar, beat until peaks are stiff but not dry.
Whip heavy cream until thick.
Fold pineapple into gelatin mixture.
Fold in egg whites and whipped cream.
Turn into prepared springform pan.
Chill until firm.
Remove side of pan.
Turn onto a serving plate.
Whip 1/2 cup heavy cream until stiff, spread on top of charlotte, sprinkle with mace.