Fruit with Wine Cream

In a bowl, beat the egg yolks and grated coconut with an electric mixer until frothy

Pour in the sweet wine, without stopping to beat

Heat the mixture over low heat, in a bain-marie, without boiling, and continue whisking for 10 minutes or until it becomes foamy

Remove from the heat, transfer to a bowl, and cover with plastic wrap pressed onto the cream

Let it cool and refrigerate

In a blender, beat the whipped cream until it forms soft peaks

Mix delicately with the egg yolk mixture

Cover with plastic wrap and refrigerate

Remove the peel and seeds from the orange and cut it into sticks, reserving the juice that drains

Combine the juice with the sticks and pineapple cubes

Cover with plastic wrap and refrigerate for 30 minutes

Transfer the fruit to plates and cover with the chilled cream.