Preheat the oven to 190 degrees C. Lightly grease a 1 litre ovenproof dish.
Drain the pineapple, reserving the juice, and spread the fruit in the bottom of the dish. Sprinkle with the raisins.
Blend the honey with 1 1/2 tablespoons of the pineapple juice and 1 1/2 tablespoons of the liqueur and pour over the fruit. Put the dish in the oven and cook for 5 minutes.
Meanwhile, put the egg yolks in a bowl with 1 1/2 tablespoons of the sugar and whisk until the mixture becomes pale and foamy. Stir in the cornflour, the rest of the liqueur, 2 tablespoons of pineapple juice and the vanilla. Set aside.
Add a pinch of salt to the eggwhites in a clean bowl and whisk into stiff peaks. Carefully fold the egg whites into the egg yolk mixture, then pour it all over the warm fruit, spreading it gently. Sprinkle with the remaining sugar.
Return to the oven and cook for 10 minutes until golden and lightly risen.