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1
In separate bowls, whip together the egg yolks and sugar until light and fluffy, whip the cream until it forms stiff peaks, and whip the egg whites until stiff.
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2
Soak the gelatine sheets in cold water for about 10 minutes, remove and squeeze out the water.
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3
Put about 200 ml (4/5 cup) of pineapple juice in a saucepan and add the gelatine.
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4
Over low heat (or in a water-bath) melt the gelatine in the pineapple juice, stirring well to eliminate lumps.
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5
Cool to room temperature (plunge the bottom of the saucepan into cold water to speed up the cooling process).
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6
Pour through a sieve into the egg and sugar mixture, stirring constantly and carefully to mix.
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7
Add the lemon juice and stir in carefully.
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8
Fold in the cream and then the pineapple pieces.
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9
Finally fold in the whipped egg whites.
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10
Pour into bowls and allow to set.
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11
These can be either a couple of big serving bowls, or individual serving bowls or dessert glasses.
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12
Decorate with remaining pineapple rings and whipped cream.
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13
Red cocktail cherries can be added for a bit of colour.
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14
Serve cold, with or without whipped cream.
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15
This pudding makes an excellent filling for sponge cake.
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16
To use, allow to set enough to be spreadable without running, and smooth on top of one cake layer, allow to set and top with another cake layer.
