1 package ladyfingers
1 pouch vanilla pudding
5 dl milk
2 pouches vanilla sugar
2 tbsp sugar
1 pouch white gelatine powder
1 teaspoon rum
5 dl sweet cream
1 can pineapple chunks
Sieve the pineapple and reserve the liquid.
Combine the pudding, sugar, vanilla sugar and 1 dl pineapple liquid.
Place the gelatine in a cup, pour over with a small amount of water and leave to soak.
Bring 4 dl of milk to a boil. Stir in the pudding mixture.
Remove from heat and add the gelatine, stirring briskly so that the gelatine melts and the crème is uniform.
Place the dish with the pudding into a large pot and fill the pot with cold water until it reaches half the height of the pudding dish. Stir for several minutes until the pudding is cold.
Combine the remaining milk with the rum. Dip the ladyfingers in the mixture.
Arrange the ladyfingers on the bottom (and sides – optional) of a cake tin.
Beat the sweet cream until whipped. Stir in the cold pudding using a spatula.
Stir in the pineapple chunks.
Pour the crème into the cake tin and refrigerate for at least 2 hours prior to serving.