Halve the pineapple along with the tufts of leaves. Take out the pulp with a sharp knife and cut into cubes. Wrap the empty pineapple halves in foil and refrigerate. Wash, prepare and quarter the strawberries. Place in a bowl with the pineapple cubes, mix with the powdered sugar and the Grand Marnier. Chill for about 30 minutes. Beat the cream with the vanilla sugar until stiff and pour into the pineapple halves. Fill up the strawberry-pineapple salad in both halves like a mountain and serve as it is. Make sure to chill before serving!
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