Pineapple-Yoghurt Ladyfinger Dessert

READY IN: 4hrs 30mins
SERVES: 16-20


  • 500
    g Greek yogurt (strained and full-fat)
  • 2
    (500 g) pineapple rings (in natural juice not syrup)
  • 2
    (200 g) ladyfingers
  • 500
    ml non-dairy whipping cream (cool whip or vegetal cream)
  • 4
    tablespoons icing sugar (heaped)
  • 1
    teaspoon vanilla essence
  • 10 -15
    glace cherries (to decorate)


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