To make the baskets, put the egg whites into a bowl and beat lightly with a fork until slightly frothy. Blend in the caster sugar, then slowly add the flour and mix until smooth. Melt the butter, allow it to cool, then gradually blend it into the mixture. Butter a nonstick baking sheet, and put 1 tablespoon of the tuile mixture in the centre.

Using a teaspoon, spread the mixture out thinly, forming a round approximately 8 in (200 mm) in diameter. Bake for about 5 minutes until golden-brown around the edges. Meanwhile, have an upturned glass tumbler ready for making the tuile baskets.

Remove the tuile from the oven and immediately lift it from the baking sheet and place it over the glass, forming a basket shape. The mixture will cool and harden within seconds.

After about 2 minutes, carefully remove the basket by giving the glass a gentle twist, then place the basket on a wire rack to cool. Continue to make the baskets, one at a time, until you have 7 - this includes one extra just in case you have a breakage.

Cut the pineapple into small pieces, hull and quarter the strawberries, and mix together in a bowl with the Kirsch. Leave to stand for 1 hour.

To make the sauce, press the raspberries through a sieve to make a puree. Stir in the caster sugar and Kirsch. Just before serving, pour the sauce onto the serving plates.

Using a paper piping bag with a small hole cut in the bottom, pipe a circle of yoghurt on top of the sauce on each plate, and skim a small knife across the yoghurt to create a feathered pattern. Place a basket on each plate, fill with fruit and serve.