Peel the pineapple fruit and remove the middle. Cut it into cubes, and put in the food processor until obtaining a purée.
Separate the egg whites and the egg yolks.
Into a bowl, pour the egg yolks, sugar, flour and stir. Add the pineapple purée.
Put into a saucepan over a low heat, and stir constantly until it gets thick. .
Then, remove from the heat and let it cool down.
Whisk the egg whites until stiff and add it to the pineapple cream. Put into a salad bowl in the fridge for at least 3 hours. Serve cold.