Pineapple Cream Loaf
Submitted by cackie
Pineapple cream loaf with ladyfinger-lined pan, a light sour cream and crushed pineapple filling with beaten egg whites, and a lemon extract lift. No-bake, make-ahead, keeps 2-3 days chilled.
YIELD
8 servingsPREP
30 minCOOK
0 minREADY
150 minThink of this as a lazy Charlotte: ladyfingers pressed against the sides and bottom of a loaf pan, filled with layers of a pineapple cream that’s lighter than it sounds.
The filling starts with creamed butter and powdered sugar, yolks beaten in one at a time, then crushed pineapple and lemon extract. What keeps it from being dense is the final fold: stiff egg whites and sour cream go in together, adding enough air and tang to make the whole thing feel almost mousse-like after it chills.
Two layers of filling separated by another round of ladyfingers, then into the fridge for at least two hours. It holds well for two to three days, which makes it an ideal dessert to make the night before a dinner party.
Ingredients
Directions
Cream the butter and sugar together until fluffy.
Beat egg yolks well and add one at a time, stirring after each addition.
Stir in the extract and pineapple.
Beat egg whites until stiff and fold into mixture along with the sour cream.
Line loaf pan or springform pan with lady fingers.
Place them around sides of pan as well as the bottom.
Mound in ½ of the pineapple mixture.
Top with more lady fingers and pile in the rest of the pineapple mixture chill well before serving.
Good for make ahead dessert, it will keep two or three days in refrigerator.
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