John Myers
Ingredients for 1 servings:
- 1 point cake glaze, clear
- 75 g sugar
- 3 tbsp lemon juice
- 2 tbsp rum
- 6 tbsp desiccated coconut
- 250 g pineapple, in pieces
- 150 ml pineapple juice
- 125 g butter
- 150 g ladyfingers
- 600 g double cream cheese
- 300 g yogurt
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Place the sponge fingers in a large freezer bag, seal the bag, and crumble the contents completely using a rolling pin or your hands. Melt the butter, mix it with the crumbs, and press it into a springform pan lined with baking paper. Mix the Philadelphia, yogurt, rum, desiccated coconut, and lemon juice with a mixer. Bring the cake glaze, sugar, and 150 ml of diluted pineapple juice to a boil in a small saucepan and stir into the Philadelphia cream. Spread 1/4 of the Philadelphia cream on the cake base, then top with the well-drained pineapple pieces. Finally, pour the remaining Philadelphia cream into the springform pan and refrigerate for about 3 hours.
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