Fraises Rêve de Bébé (Strawberries "Baby's Dream", in a Pineapple)

Ingredients

• medium pineapple
• génoise
• dry pastry
• pink fondant
• royal icing
• large strawberries
• sugar
• kirsch
• maraschino
• wild strawberries
• vanilla crème Chantilly

Instructions

1. Cut the top off a medium, well-ripened pineapple and remove the flesh from inside without damaging the rind.
2. Prepare a square base of génoise about 2 centimetres thick and hollow it slightly in the middle so the emptied pineapple stands squarely on it.
3. Fix the génoise base on a base of dry pastry of the same shape and dimensions.
4. Glaze it with pink fondant, decorate it with royal icing and set a large strawberry at each corner.
5. Slice half the pineapple flesh and macerate it with sugar, kirsch and maraschino.
6. Pound the other half and press it to extract the juice.
7. Macerate in this juice enough wild strawberries to fill the pineapple three quarters full.
8. At the moment of serving, fill the emptied pineapple with superimposed layers of the kirsched pineapple and the strawberries, alternating each layer with vanilla crème Chantilly.
9. Serve very cold.