-Method-

Drain the tinned fruits. Keep the fruits aside and put the syrup in a saucepan.

Put on low heat to heat the syrup. Once it starts boiling, put the pineapple jelly in powder form and mix with a hand-wired wire until the powder dissolves.

Remove from the heat and leave aside for 5 minutes to cool.

Put the yoghurt and the heavy cream in the mixer and stir with the whisk at high speed until the mixture gets tight.

Add the mixture slowly from the saucepan and stir it in slow speed until the ingredients are homogenized.

Remove the bowl from the mixer, put the fruit and mix with a rubber spatula.

Apply wrap crosswise on a bowl and make sure to cover well the whole surface of the bowl without leaving any gap.

Put in the whole mixture and cover with a wrap.

Transfer to refrigerator and leave for 2-4 hours to cool well and tighten.

For the serving

Bring the dessert out of the refrigerator and remove the wrap covering  it.

Turn over to a platter, unmould and remove the entire wrap.

Spread the whipped cream with a spoon over the surface of the dessert.

Decorate with strawberries cut into small pieces, finely chopped Aegina pistachios and serve.