Let's start cooking!
Peel and slice the pineapple. Spread a tablespoonful of gin over the pineapple. Halve the raspberries and cut four Virtuoso biscuits into oblong pieces. Arrange the raspberries and biscuits on the pineapple.
Mix the Greek yoghurt with the vanilla pulp, honey and cinnamon powder. Put the mixture in an icing bag and pipe onto the plate in small dollops. Arrange some small mint leaves amongst the dollops of yoghurt. Place a Virtuoso biscuit next to the pineapple and garnish with a scoop of coconut ice cream.