Recipe courtesy of Eric Lee
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Hawaiian Napoleon
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
12 napoleons
Level:
Intermediate
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
12 napoleons
Level:
Intermediate

Ingredients

Pasta Sheets:
Hershey's Chocolate Sauce:
Pineapple Mascarpone:
Garnish:

Directions

For the pasta sheets: Preheat oil to 350 degrees F. Deep-fry the pasta until golden brown. Drain on paper towels. Sprinkle the top with sugar while still hot so the sugar sticks. 

For the chocolate sauce: Heat the heavy cream over medium-high heat so it comes to a simmer. Add the chocolate; remove from the heat and cover. After 10 minutes, whisk until smooth. 

For the coconut caramel: Place the sugar in a heavy-bottomed saucepan with 1 tablespoon water. Heat over medium heat, swirling the pan without using a spoon or whisk, and cook until golden. Add the coconut milk and cook on medium-high, whisking until smooth. 

For the pineapple mascarpone: Saute the pineapple in the butter in a large skillet over medium heat. Add the vanilla, remove from the heat and cool for 5 minutes. 

Whip the mascarpone with the sugar until light and fluffy. Fold in the sauteed pineapple. 

To assemble: Top 1 pasta square with 3 tablespoons pineapple mascarpone and 

top with another pasta square. Drizzle the top with coconut caramel and chocolate sauce. Sprinkle the plate with lava salt/sugar mixture. 

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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