Ooey Gooey Baked Hawaiian

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
24

A retro dessert made modern with updated flavors and fruit.

Ingredients

24 slices (3/4-in. thick) marbled pound cake
1 gal. pineapple-coconut ice cream, slightly softened
1 qt. fresh frozen mango chunks, partially thawed, diced
24 egg whites
1/2 tsp. cream of tartar
1/2 cups sugar, divided
5 lb. fresh frozen raspberries, thawed
2 1/2 tbsp. lemon juice
24 fresh mint sprigs

Steps

  1. Place cake slices on baking tray lined with parchment paper. Mound about 2/3 cup ice cream on each cake slice, quickly smoothing sides with thin knife or spatula. Refreeze for about 2 hr. to harden ice cream.
  2. Spoon diced mango equally on ice cream; return to freezer.
  3. To make meringue, beat egg whites in large bowl with electric mixer until foamy.  Add cream of tartar and continue beating, slowly adding 3/4 cup sugar, until meringue forms stiff, glossy peaks.
  4. Place meringue in large pastry bag fitted with a med. star tip. Pipe meringue evenly over ice cream “mounds,” covering all surfaces. Return to freezer for 1 hr. or until serving time.
  5. To make sauce, combine raspberries, lemon juice and remaining 1/4 cup sugar in blender or food processor. Cover; blend until almost smooth.
  6. Strain berry mixture through fine mesh strainer into med. bowl, using back of wooden spoon to separate juice from seeds. Cover and refrigerate until serving time.
  7. For service, place baking tray directly from freezer to hot oven and bake at 500ºF for 1 to 2 min. until lightly brown. Place each “Baked Hawaii” on individual serving plate. Spoon raspberry sauce around plate. Garnish each with mint sprig and additional raspberries, if desired.
Source: Dole

More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources