Wash the lemon with hot water, dry it and rub the peel. Squeeze the lemon. Mix the lemon juice, zest, sugar and rum into a marinade. Wash the mint, shake dry and cut the leaves into strips.
Peel and quarter the pineapple, remove the hard stalk and cut into small pieces, then let it steep in the marinade with the mint for about 30 minutes. Whip the cream until stiff, cut the Raffaello into large pieces and fold in.
Arrange the pineapple salad and the Raffaello cream in 4 glasses or bowls.
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