Strawberries Marquis


  • 1lb hulled and sliced strawberries
  • 1 level tbsp caster sugar
  • 2 tbsp kirsch or grand marnier
  • 16oz can pineapple pieces
  • ¾ pt double cream
  • 1oz caster sugar
  • 1 stiffly beaten egg white


  1. Put strawberries in to a bowl with one tablespoon of caster sugar and liqueur and leave for two hours.
  2. Drain pineapple, and puree.
  3. Whip cream with 1oz caster sugar until thick. Fold in whipped egg white and then pureed pineapple.
  4. Turn pineapple cream into serving dish and chill.
  5. When ready to serve, spread strawberries on top of pineapple cream.