Whisk the egg whites with 30 ml/2 tbsp of the sugar. Whisk the egg yolks
with the remaining sugar and the boiling water. Fold the two mixtures
together, then fold in the cream. Thinly slice one kiwi fruit and reserve
for decoration. Puree the remaining kiwi fruit in a food processor or
blender and sieve (strain) to remove the pips. Stir the fruit into the
mixture with the kirsch and vanilla essence. Pour into a freezer container
and freeze until firm. Serve garnished with slices of kiwi fruit.