30 ml/2 tbsp kirsch
1 small fresh pineapple
1 egg white
450 ml/2 cups double (heavy) cream
Put the strawberries in a shallow dish.
Sprinkle with 15 ml/1 tbsp of the sugar and the kirsch. Cover and
chill for 2 hours. Meanwhile, cut all the rind off the pineapple.
Slice the flesh and remove the thick central core. Chop the fruit.
Whisk the egg white until stiff, then whisk in the remaining sugar
until stiff and glossy. Whip the cream until stiff. Fold the egg
white, then the chopped pineapple into the cream and spoon into a
serving dish. Spoon the macerated strawberries over and serve.