Summary

Ingredients

• 400 ml whipped cream, fresh
• 200 g liht cream cheese
• 1 tablespoon vanilla extract
• 500 ml yogurt, low-fat
• 100 g poppy seed bakin (ready-made poppy seed fillin for bakin)
• 1 small pineapple, sweet (flying pineapple) or small tin pineapple pieces
• 16 ladyfingers
• Espresso for soaking
• 8 piece (s) pineapple, candied, for decoration

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Instructions

1. Prepare a large cup of espresso and chill.
2. Beat the whipped cream, cream cheese and vanilla extract with the mixer to a firm cream, separate 10 tablespoons of it in a piping bag for decoration and put everything in the fridge.
3. Mix the yoghurt and poppy seed baking in a tall mug with a hand blender and put in the fridge.
4. Cut the pineapple into as small pieces as possible.
5. Chop up one sponge finger and place in large dessert glasses. Soak each with a tablespoon of espresso.
6. Carefully but well fold in the creamy cream in the yogurt-poppy seed mix. Add the pineapple and fold in evenly. Fill dessert glasses halfway with it. Repeat these layers one more time, cover with cling film and leave in the refrigerator for 3 hours.
7. Just before serving, decorate with the rest of the cream and the candied pineapple.
8. Serve with a delicious espresso or cafe crema.