This is not much of a recipe, more an illustrated instruction for assembling this popular ice-cream dish, which is served in virtually every ice-cream parlor in Germany. It takes only a few minutes to make at home.

I took my cues from German Girl in America but skipped the cream and sugar and used strained raspberries instead of strawberries.

1. Press slightly softened vanilla ice-cream through a potato ricer (best to place the tool in the freezer for a few minutes before so the ice-cream won’t melt so quickly) onto a large plate or into a bowl (it melts less quickly in a bowl but on a plate it looks more like real spaghetti).

2. Pour some “tomato sauce” over the “spaghetti” (strawberry, raspberry, cherry, red currant, to taste).

3. Grate some “parmesan” (white chocolate) on top (also works best if chocolate is cold so place in the freezer for a few minutes before)

4. Eat it right away because it melts fast!