Ingredients
Method
1.Line a 14cm x 21cm loaf pan with strips of foil, extending foil 10cm over sides of pan.
2.Beat egg yolks and sugar in a small bowl with electric mixer until thick and creamy; transfer to a large bowl. Stir in chocolate and liqueur.
3.In a small bowl, beat egg whites with electric mixer until soft peaks form. Fold egg whites and cream into chocolate mixture, in two batches.
4.Pour mixture into pan and cover with foil. Freeze overnight until firm.
5.Combine remaining ingredients in small bowl.
6.Serve pieces of slice topped with pineapple mixture.
