Strawberry-Pineapple-Fennel Gratin

Whip egg yolks with sugar and white wine over hot water bath to a zabaglione. Grind Russian bread and add to the zabaglione. Separate pineapple from peel and cut into cubes. Clean and cut strawberries. Cut fennel into thin strips and lightly roll in white wine, sugar and calvados to a syrup, then mix with pineapple and strawberry pieces. Pour this fruit-green mixture into a baking dish, spread the zabaglione on top and bake in the oven until au gratin. Then serve on a plate.

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