In a dessert glass, layer cream, ladyfingers, pineapple chunks with their juice, and another layer of cream.
The great thing about layered desserts is that they look pretty no matter what, no special skills necessary. Don’t worry about filling the whole glass, just let the components fall where they may. It’s helpful to use a piping bag (or Ziploc) to pipe the cream into the glass, just to keep it neater and prevent cream from getting onto the sides of the glass (you don’t even need a piping tip in this case). Finish your dessert with a pretty little herb leaf. I used sage, but mint or basil will also do.
Photos by Dan Engongoro.
Dishes courtesy of Kitchen Caboodles, Brooklyn.