Peel the kiwi fruit and cut into cubes. Halve the cherries. If necessary, wash other fruits, let them drain and - if - like strawberries - cut them into small pieces. If several types of fruit are selected, then determine the amount yourself. If children eat, use 75 ml more juice instead of the liqueur.

Separate eggs. Put the juice, zest, powdered sugar, egg yolks, liqueur (or more juice) and pudding powder in a saucepan, stir cold, heat while stirring and simmer while stirring until the heat is turned down until the mixture has become thick and creamy and the strength of the Custard powder has been cooked. Take the pot off the stove and let the pudding cool to lukewarm. Stir it from time to time so that no skin forms.

In the meantime, brush a desired pudding shape very thinly with neutral oil, beat the egg whites until stiff and then fold into the pudding in several portions. Finally fold in the fruit, pour the mixture into the mold and place it in the refrigerator for about 2 hours to cool and solidify.

The whipped egg whites make the pudding light and airy, it is a refreshing dessert and at the same time a little vitamin bomb ....... and - what you don't have to "give" the family, a use of fruit, what nobody wanted to eat anymore ... ;-))))