In a large bowl add the drained mandarin oranges and drained pineapple. *Be sure to save the pineapple juice! You will need it for the custard.

If you are going to make your own whipped cream add 1 cup heavy whipping cream, 4 tablespoons of sifted powdered sugar and 1 teaspoon of vanilla extract to the bowl of your stand mixer. Using the whisk attachment whisk the mixture until stiff peaks form. I do this step while I'm making the sauce.

In a 2-quart saucepan over medium heat combine the pineapple juice, sugar, salt and the cornstarch mixed with 4 tablespoons of pineapple juice. Adding the cornstarch dry may cause lumps in your custard. Let the mixture heat up and then before it simmers add the beaten eggs very slowly while whisking. Let the mixture simmer until it thickens. This usually takes 8-10 minutes. Remove from heat and add the lemon juice. The mixture will thicken more as it cools.

In a large pot bring 4 cups of water to a boil. Add the gluten free stelline pasta and boil while stirring often for 8 minutes. Drain the pasta and rinse it with cold water. Once the pasta is cooled add it to the pineapple and mandarin mixture and stir.

Add either the whipped cream you made or store bought whipped cream to the pineapple and mandarin mixture and fold in. This means using your spoon roll the mixture in from the sides over top of itself moving in circles as you turn the bowl.

Add the cooled custard mixture to the bowl and fold in.

If you want this to truly be the classic recipe you would add one cup of coconut flakes at this point, but I hate the texture and always omit them.

Refrigerate the dessert salad for at least 8 hours.

Before serving stir in the miniature marshmallows.