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1
Drain pineapple and reserve juice.
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2
Whip cream with icing sugar and vanilla essence until firm peaks form.
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3
Fold yoghurt into cream - it should be a stiff, thick cream.
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4
Place ladyfinger biscuits on the bottom of a 20cm x 30cm baking dish or rectangular tupperware container.
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5
Pour 1 tablespoon of pineapple juice from can over each ladyfinger biscuit soaking them well.
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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).
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7
Add another biscuit layer over the pineapple and soak with the remaining pineapple juice.
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8
Cover with the remaining cream and smooth the layer well.
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9
Arrange pineapple rings over the top and insert the glace cherries into the holes of the rings.
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10
Allow to soften and absorb flavours in fridge for at least 4 hours,preferably overnight.
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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.
