• About 350 g (12 oz) crunchy ginger nut biscuits
• 50 g (1¾ oz) lightly salted butter
• 400 g (14 oz) fresh pineapple (or tinned pineapple if you don’t have fresh)
• 2 tablespoons preserved ginger in syrup
• 1 tablespoon yuzu juice
• 350 ml (12 fl oz) thin (pouring/whipping) cream, well chilled
• 2 tablespoons mascarpone cheese
• 2 tablespoons icing (confectioners’) sugar

CRUSH THE BISCUITS IN A FOOD PROCESSOR OR BY PLACING THEM IN A TEA TOWEL (DISH TOWEL) AND CRUSHING THEM WITH A ROLLING PIN.

MELT THE BUTTER IN A SAUCEPAN OR THE MICROWAVE, THEN MIX WITH THE CRUSHED BISCUITS. Place this mixture in the bottom of a gratin dish about 20 cm (8 inches) wide and 28 cm (11¼ inches) long. Pack the mixture down well. Place the dish in the fridge so the biscuit base cools and hardens.

PEEL AND CHOP THE PINEAPPLE INTO SMALL CUBES. Combine it with the ginger and its syrup and the yuzu juice.

USING AN ELECTRIC BEATER, WHIP THE CREAM WITH THE MASCARPONE IN A MIXING BOWL UNTIL LIGHT. Add the icing sugar, still beating.

ONCE THE BISCUIT BASE IS QUITE COLD, COVER WITH PINEAPPLE, THEN TOP WITH WHIPPED CREAM AND LET IT REST FOR 1–2 HOURS IN THE FRIDGE BEFORE SERVING.