• 200g white chocolate, chopped
• 300ml thickened cream
• ¹⁄³ cup icing sugar mixture
• Extra 450ml thickened cream
• ¼ cup Malibu (coconut-flavoured white rum)
• 350g Marie biscuits
• ½ cup coconut chips, lightly toasted, to sprinkle
• Extra icing sugar mixture, to dust
• 1 small pineapple, peeled, cored, sliced into thin wedges
• 2 Tbsp caster sugar
• 20g butter, chopped
Note: Allow 40 minutes cooling and overnight chilling
Put chocolate and cream in a medium bowl over a saucepan of simmering water and stir until melted. Remove from heat and set aside for 10 minutes then refrigerate for 30 minutes or until cold. Add icing sugar and extra cream to chilled mixture and beat with electric hand beaters until soft peaks form. Add Malibu and beat again until firm peaks form. Measure out 1½ cups of cream mixture, cover and refrigerate.
Spoon ¾ cup of remaining cream mixture on a serving platter to create a 35cm-long and 5cm-wide bed, plus a branch about 8cm long two-thirds of the way down.
Starting from one end of the long bed, stand 1 biscuit upright on its edge and spread with a little of the remaining cream. Place another biscuit beside it and sandwich together. Continue layering biscuits and cream mixture to make a log that covers the long log and branch area.
Spread reserved chilled cream mixture over the biscuits to coat completely. Cover loosely with plastic wrap and refrigerate overnight.
To make caramelised pineapple, put pineapple wedges and caster sugar in a large bowl, tossing well. Melt ½ of the butter in a large non‑stick frying pan over a high heat until butter foams. Add ½ of the pineapple and cook for 3 minutes each side or until golden brown. Remove pan from heat and transfer pineapple pieces to a plate. Repeat with remaining pineapple and butter. Refrigerate pineapple pieces for 30 minutes to cool.
Remove yule log from fridge and remove plastic wrap. Sprinkle coconut chips over the top of log, then dust with extra sugar. Serve yule log in slices with caramelised pineapple on the side.