Pineapple Slice Recipe

250 g/9 oz/1 medium can of crushed pineapple, drained
450 ml/2 cups double (heavy) cream
Finely grated rind of 1 orange
15 ml/1 tbsp icing (confectioners) sugar
200 g/7 oz/1 packet of digestive finger biscuits (graham cracker fingers)

Glace (candied) cherries and angelica leaves, to decorate

Method:

Put the drained pineapple on two sheets of kitchen paper (paper towels) to drain thoroughly. Whip half the cream. Take out 60 ml/4 tbsp and reserve. Fold the pineapple with the orange rind and icing sugar into the reserved whipped cream. Sandwich together half the biscuits with half the pineapple cream and lay on a serving plate. Spread with the reserved whipped cream. Sandwich the remaining biscuits and pineapple cream in the same way as before and lay on top of the first layer. Cover with foil and chill for several hours or overnight. Whip the remaining cream. Smother the cake in most of it, then pipe the remainder in swirls on top. Decorate with glace cherries and angelica leaves and chill.