Sweet Fries Barrier

Beat the egg yolks and the sugar until frothy. In a fat-free cold bowl, whip the egg whites until stiff and fold into the egg mixture. Stir the mascarpone until smooth and fold in in portions. Carefully fold in the rum. Pour the cream into the bowl and refrigerate until ready to serve.

For the ketchup, cut open the vanilla pod lengthways and scrape out the pulp with a knife. In a saucepan, bring the raspberries with the vanilla pod, the pulp, the sugar and a little water to the boil and simmer over a medium heat for 10 minutes. Remove the vanilla pod, puree the mixture with a hand blender and pass through a fine-meshed sieve.

For the fries, cut off the pineapple leaf and the end of the stalk. Stand the fruit up and peel it from top to bottom. Quarter the pineapple lengthways, cut out the woody stalk and cut the rest into even 10 cm long and 1 cm wide sticks and drizzle with the lemon juice.

Heat the margarine in a pan and toss the pineapple sticks with the powdered sugar over a high heat for 1 minute. Make sure that the pieces do not become too soft. Divide the sweet fries on the fries plate and serve with the raspberry ketchup and mascarpone mayo.