Spaghetti with fruit salad on wine foam

Ingredients for 4 servings:

• 300 g spaghetti, preferably homemade
• some salt
• 500 g fresh fruit (pineapple, grapes, plums)
• 100 g powdered sugar
• 120 ml Maraschino
• 100 g sugar
• 250 ml white wine
• 6 egg yolks
• 200 g sugar
• 240 ml water, hot
• some mint for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cook the spaghetti in salted water until al dente. Drain, rinse with cold water, and let it drain. For the fruit salad, peel and dice the pineapple. Wash and halve the grapes. Wash, pit, and dice the plums. Place all the fruit in a bowl. Sift the powdered sugar over it and drizzle with maraschino. Mix everything well and let it marinate for at least 15 minutes. For the wine foam, put the sugar, white wine, and egg yolks in a heatproof bowl and whisk vigorously. Whisk the mixture over a bain-marie until foamy. Mix the hot water with the sugar. Toss the spaghetti in it and serve on plates. Distribute the wine foam on top. Arrange the marinated fruit salad on plates, garnish with mint, and serve immediately.