Base: finely crush the Balocco Mondine, then squash them together with the butter and the honey inside the mould, which should be on the serving plate.
Place in the fridge.
Topping: warm the milk with 100 g of sugar and set aside.
Whip the egg yolks with the remaining sugar, then add the flour and stir.
Slowly pour in the milk. Warm the mixture over a moderate flame and let it thicken up, stirring continuously.  Remove the pan from the heat and add the isinglass, which must first be softened up in water and then well wrung out. Stir well and add the flavouring.
Liquidise the pineapple slices and add them to the mixture. Cover with cling film and leave to cool in the fridge for around an hour.
Pour the pineapple flavoured mixture onto the base of Balocco Mondine and put back in the fridge for 5-6 hours.
Before serving, take off the mould and decorate the edges of the cake with half strawberries and slices of lime and orange.

An extra tip
Remember to leave the cake to rest outside the fridge for 20-30 minutes before serving. This will make sure it will be just the right consistency to really impress your guests.