Ooey Gooey Baked Hawaiian
Decadent pound cake with fruit and ice cream.
Ingredients
6 slices marbled pound cake
1 qt. pineapple coconut ice cream
1 cup frozen DOLE Mango Chunks diced
6 egg whites
1/8 tsp cream tartar
1 cup granulated sugar divided
5 cups frozen DOLE Raspberries thawed
2 tsp lemon juice
2 fresh mint sprigs
Directions
- 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 hours to harden ice cream. Spoon diced mango equally on ice cream, return to freezer.
- 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 of sugar, until meringue forms stiff glossy peaks.
- Place meringue in large pastry bag fitted with a medium star tip. Pipe meringue evenly over ice cream "mounds" covering all surfaces. Return to freezer for 1 hour or until serving time.
- To make sauce, combine raspberries, lemon juice and remaining 1/4 cup sugar in blender or food processor container. Cover; blend until almost smooth.
- Strain berry mixture through fine mash strainer into medium bowl, using back of wooden spoon to separate juice from seeds. Refrigerate, cover until serving time.
- To serve, place baking tray directly from freezer to hot oven and bake at 500°F., for 1 to 2 minutes until lightly brown. Place each "Baked Hawaii" on individual serving plates. Spoon raspberry sauce around each plate. Garnish each with sprig of mint and additional raspberries, if desired.