1. Drain pineapple and reserve juice. 2. Whip cream with icing sugar and vanilla essence until firm peaks form. 3. Fold yoghurt into cream - it should be a stiff, thick cream. 4. Place ladyfinger biscuits on the bottom of a 20cm x 30cm baking dish or rectangular tupperware container. 5. Pour 1 tablespoon of pineapple juice from can over each ladyfinger biscuit soaking them well. 6. Cover biscuits with half of the cream and cover with pineapple rings. ( I prefer to chop the rings and then scatter them over the cream layer, as it makes it easier to slice). 7. Add another biscuit layer over the pineapple and soak with the remaining pineapple juice. 8. Cover with the remaining cream and smooth the layer well. 9. Arrange pineapple rings over the top and insert the glace cherries into the holes of the rings. 10. Allow to soften and absorb flavours in fridge for at least 4 hours,preferably overnight. 11. Edited to add: I recently made this with one tin sliced pineapple and one tin peach halves. I mixed the juices from the tins and decorated the layers and the top with both types of fruit. Personally I liked this version even better than the original one I posted and encourage anyone interested to try different combinations of fruit. ---------------------------------------------------------------------------
Nutrition
Ingredients
