Strawberries marquise Recipe

450 g/1 lb strawberries, thickly sliced

45 ml/3 tbsp icing (confectioners') sugar

30 ml/2 tbsp kirsch
1 small fresh pineapple
1 egg white
450 ml/2 cups double (heavy) cream

Method:

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.