Pineapple-Yoghurt Ladyfinger Dessert

1. 1

   Drain pineapple and reserve juice.

2. 2

   Whip cream with icing sugar and vanilla essence until firm peaks form.

3. 3

   Fold yoghurt into cream - it should be a stiff, thick cream.

4. 4

   Place ladyfinger biscuits on the bottom of a 20cm x 30cm baking dish or rectangular tupperware container.

5. 5

   Pour 1 tablespoon of pineapple juice from can over each ladyfinger biscuit soaking them well.

6. 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. 7

   Add another biscuit layer over the pineapple and soak with the remaining pineapple juice.

8. 8

   Cover with the remaining cream and smooth the layer well.

9. 9

   Arrange pineapple rings over the top and insert the glace cherries into the holes of the rings.

10. 10

    Allow to soften and absorb flavours in fridge for at least 4 hours,preferably overnight.

11. 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.

* Per serving · 4 servings · Values may vary.