Crush the biscuits and mix with the melted butter. Pour the mixture into a 22/24cm springform cake tin, press well into the base and put in the freezer for 1 hour. Then remove from the freezer and put some amarenas and syrup onto the biscuit base. Whip the cream with the sugar and carefully stir in the yogurt. Spread a bit of the mixture over the amarenas and add the pieces of pineapple on top. Cover with a layer of sponge fingers soaked in the pineapple juice and follow with another layer of cream. Add another layer of sponge fingers and pineapple. Then add a few teaspoons of amarena syrup to the remaining cream to make the top layer pink. Add the final pink layer and decorate as you wish. Keep the dessert in the refrigerator until you need to serve it. The dessert is best prepared at least 24 hours before.
Recipe by Anna Lisa glutenfree