Pare the pineapple and grate it. Beat the whites of the eggs until foamy, and add by degrees the sifted sugar. Add one tablespoonful of Sherry. Stir the Whipped Cream, which must be very cold from standing on ice, and when all is very stiff beat in the Pineapple, pulp and juice, adding as much as the Cream and the meringue will hold without becoming too soft. Place in glasses and serve very cold. This is a delightful summer dessert.