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

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