Place pineapple rings and juice into the bowl of a food processor. Process until smooth. Strain through a fine sieve and discard pulp. Measure out ⅔ cup of the pineapple juice

Place egg yolks, egg and sugar into a saucepan and whisk until combined. Stir in ⅔ cup pineapple juice and 1 tbsp lime juice. Cook over medium-low heat, stirring for 2-3 minutes until sugar has dissolved and mixture begins to thicken

Reduce heat to low and gradually add butter, 3-4 pieces at a time, whisking continuously until melted. Continue until mixture thickens and all the butter has been added. Curd is ready when it coats the back of a spoon. Pour into a clean bowl and stir through lime zest

Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature then refrigerate until cold

Dip 4 sponge fingers quickly into rum or orange juice, turning to coat

Break fingers in half. Place 2 half fingers in the bottom of each serving glass

Spoon over a heaped tbsp of pine lime curd into each glass, to cover the sponge fingers

Dollop over some of the coconut yoghurt and top with raspberries and pineapple. Repeat layers one more time

Garnish the top with lime zest. Refrigerate until serving