How to make
Arrange the ladyfingers in a 8.7″ (22 cm) diameter tray (you can use sponge cake leftovers, if you have any left and by cutting it thinly). Syrup with the warmed up liqueur (it does not need to be absorbed everywhere, the idea is rather to flavor it).
Cut the pineapple and blend it along with the sugar.
Put it on medium heat and add the orange juice. When the mixture boils, add the gelatin as described on the package. I used sheets, which I first hydrate in cold water for a few minutes, strain and then add them into the hot mixture. They dissolve immediately and I mix well.
Remove from the heat and leave it to cool.
Whip the cream into a fluffy mixture and add the condensed milk. Stir, until a smooth mixture is obtained.
Combine the two parts of the cream by adding the cream in portions to the cooled pineapple mixture.
When everything is well mixed, pour it over the ladyfingers and leave it to harden a bit.
Melt the dark chocolate along with the butter.
Arrange the raspberries on the cake and drizzle with the chocolate on top.
Leave it in the refrigerator for at least 4-5 hours.
Easy, delicious and fresh cake ! ! !
