Hawaiian Napoleon
- Level: Intermediate
- Yield: 12 napoleons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 615
- Total Fat
- 42
- Saturated Fat
- 14
- Carbohydrates
- 57
- Dietary Fiber
- 2
- Sugar
- 35
- Protein
- 6
- Cholesterol
- 39
- Sodium
- 394
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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
Garnish:
1 tablespoon black lava salt
1 tablespoon sugar
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.