- 200ml/7fl oz white wine
- 100g/3½oz caster sugar
- 1 thick slice pineapple
- 100ml/3½fl oz double cream, whipped
- 200ml/7fl oz Greek yoghurt
- 140g/5oz oat biscuits, crumbled
- 1 tbsp honey
- sprig of mint, to garnish
- In a saucepan, bring the white wine and caster sugar to the boil. Turn off the heat, add the pineapple and poach for three minutes.
- Remove the pineapple slice from the liquid and roughly chop.
- Place the pineapple chunks into a bowl together with the cream and yoghurt. Mix well.
- Place a quarter of the oat biscuits in the base of a tall cocktail glass. Top with a quarter of the pineapple mixture and a drizzle of honey. Repeat this layering process, finishing with a layer of crumbled biscuits on the top.
- Serve garnished with a sprig of mint.