From: Michael Watz, director, new concept development, Loews Cineplex Entertainment, Evanston, IL, and winner of Dole’s “Recipe for Success” competition.
Yield: 6 servings.
- 6 slices (3⁄4” thick) marbled pound cake
- 1 qt. pineapple-coconut ice cream, slightly softened
- 1 cup Dole® Fresh Frozen Mango Chunks, partially thawed, diced
- 6 egg whites
- 1⁄8 tsp. cream of tartar
- 1 cup sugar, divided
- 5 cups (11⁄4 lb.) Dole Fresh Frozen Raspberries, thawed
- 2 tsp. lemon juice
- 6 fresh mint sprigs
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 mesh strainer into medium bowl, using back of wooden soon to separate juice from seeds. Refrigerate and 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.
