For the sweet spring rolls, combine sugar, cinnamon and 80 ml white wine in a small saucepan and bring to a simmer over medium heat. Drain the pineapple chunks and add to the pot. Allow the pineapple broth to reduce slightly, stirring constantly.
Moisten rice paper with about water and brush with beaten egg yolk.
Grate the marzipan with a coarse kitchen grater. Mix 3/4 of the marzipan with the pineapple broth. Spread the rice paper with the pineapple filling, fold in the sides and roll up.
Bring vegetable oil to a boil in a high stemmed pan. Fry the spring rolls in it until golden brown. Then drain excess fat on paper towels.
Whip the remaining egg yolks, white wine and the remaining marzipan into a zabaglione over a warm water bath.
Serve the sweet spring rolls on a mirror of zabaione.