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| 1 | Whole pineapple; peeled |
| | black pepper freshly ground |
| 3/4 x ca. 1/2 Liter | orange juice fresh |
| 12 1/2 x 30 ml | Grappa |
| 1/2 x ca. 1/2 Liter | marsala |
| 5 | egg yolks |
| 1 | Orange; juice of |
| 3 Esslöffel | Caster sugar |
| 2 x ca. 30 g | butter unsalted |
| 3/4 x ca. 1/2 Liter | Double cream |
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Combine 1/2 pint orange juice, grappa and marsala in a saucepan, bring to the boil and continue boiling until the liquid has reduced to about 1/2 pint. Set aside to cool.
Whisk the egg yolks, sugar and remaining orange juice in a bowl over a simmering pan of water until thick and foamy. Remove from heat and whisk in the reduced sauce.
Meanwhile, heat the butter in a saucepan until it is brown and add it to the sauce. Whisk the sauce over ice until it is cooled. Whip the cream until stiff and fold it into the cooled sauce.
Slice the pineapple very thinly and arrange the slices over the whole surface of 6 plates and sprinkle with the ground black pepper. Serve with the cold, burnt butter zabaglione.
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