Hawaiian Napoleon

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 12 napoleons
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Pasta Sheets:

Vegetable oil, for deep frying

12 pasta sheets, cut into twenty four 3-by-2-inch triangles

3 tablespoons sugar

Hershey's Chocolate Sauce:

3 ounces heavy cream

6 ounces Hershey's milk chocolate, chopped

Coconut Caramel:

1 cup sugar

1 cup coconut milk

Pineapple Mascarpone:

1/2 fresh pineapple, cut into a small dice

2 tablespoons butter

1 vanilla bean, scraped

1 cup mascarpone

1/8 cup sugar


1 tablespoon black lava salt

1 tablespoon sugar


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Whip the mascarpone with the sugar until light and fluffy. Fold in the sauteed pineapple. 
  6. To assemble: Top 1 pasta square with 3 tablespoons pineapple mascarpone and 
  7. top with another pasta square. Drizzle the top with coconut caramel and chocolate sauce. Sprinkle the plate with lava salt/sugar mixture.