Ingredients
1 can sliced pineapple (around 400 gr. / 14 oz.), 200 ml. (1 cup) cream, 250 gr. (9 oz.) yoghurt, 1 package Schär Savoiardi
Ingredients for the decoration:
cocoa powder, peel of an organic orange, cloves, sliced banana
...and this is how you do it:
Drain the pineapple, reserving the juice and soaking the Savoiardi with it. Set aside one biscuit and one slice of pineapple for the decoration.
Chop the remaining pineapple finely. Whip the cream with a mixer until frothy. Fold in the yoghurt.
In a baking tin, make alternating layers of the Savoiardi, the pineapple, and the yoghurt-cream mixture, repeating the pattern until the last layer is covered with the yoghurt-cream mixture.
In order for the whole thing to really become a heavenly dessert, use an angel-shaped mould and use the biscuit, sliced banana, sliced pineapple, and orange peel to give it a divine appearance, and then let it chill for an hour in the refrigerator.
