Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
In medium saucepan, combine reserved liquids from pineapple and mandarins (equals about 350ml), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
The next day, add pineapple and mandarins, whipped cream and marshmallows to taste. Mix together and top with cherries, if desired. Keep chilled until served.
Acini di pepe pasta
Can be purchased in Italian speciality shops or online. If unavailable, use orzo pasta instead.