Ingredients

2 eggs are used instead of 1/2 tin of milk -maid. 3/4 cup of sugar is however added.
2 tsp heaped gelatine
2 large eggs
3 tsp lemon juice
3/4 cup powdered sugar
250 gms cream
1 small tin pineapple slice at room temperature 1 1/2 tsp pineapple essence
a few drops of yellow colour glazed cherries

Procedure

1. Mix gelatine in 1/2 cup water. Heat on slow fire to dissolve it.
2. Beat egg yolks and sugar in a pan till light in colour and creamy.
3. Add 1 cup of pineapple syrup to the yolk-suear mixture.
4. Add 3 tsp lemon juice, 2 chopped pineapple pieces and gelatine solution to the yolk-sugar mixture. Add 1/3 cup water.
5. Put the pan in the freezer till it becomes thick. 
6. Remove from freezer. Beat. 
7. Add 200 gms cream, keeping aside 50 gms (1/3 cup) for decoration. Put the pan back in the freezer. 
8. Beat egg whites till stiff in a dry pan. 
9. Fold in the egg whites when the souffle mixture in thick. 
10. Transfer to a serving dish. Keep in the freezer till set (about 1 hr). 
11. Decorate with glazed cherries and whipped cream. 
12. Remove from the freezer and keep in fridge till serving time.