Baked Hawaii
This tropical twist on baked Alaska is a showstopper—its toasted meringue exterior hides a towering center of creamy roasted pineapple no-churn ice cream. The recipe yields more ice cream than needed for the dessert, but leftovers are always welcome.
You might also like
Level: IntermediateTotal Time: 10 hours 30 minutesActive Time: 1 hour 45 minutesYield: 8 to 10 servings
Special Equipment
1-quart plastic deli/soup container
Candy thermometer
Large piping bag fitted with a large closed-star tip
2 1/2-inch and 1-inch round cutters
Small piping bag fitted with a small round tip
Kitchen torch
Making the Pineapple Ice Cream
Melt butter in a large nonstick skillet over medium-high heat. Add pineapple and its juices, stirring occasionally, until all liquid evaporates and the pineapple caramelizes (10–12 minutes). Transfer to a medium bowl; stir in condensed milk and salt. Cover and freeze for 30 minutes.Beat cream and vanilla bean paste in a stand mixer on high speed until stiff peaks form (3–4 minutes). Loosen the chilled pineapple mixture with a stir, then fold in the whipped cream.
Preparing the Pound Cake Base
Use the 1-quart container to cut a 4 1/2-inch round of pound cake (this will be the dessert’s base). If the cake is small, assemble the base from multiple pieces. Wrap the cake round in plastic and set aside.
Assembling the Ice Cream Layers
Line the quart container with plastic wrap, leaving 4 inches hanging over the sides. Add 2 cups of the pineapple ice cream, smooth the top, cover, and freeze until solid (about 3 hours). Freeze the remaining ice cream for later use.Top the pineapple ice cream with pistachio gelato, pressing down to fill gaps. Unwrap the pound cake round and press it into the top of the ice cream to adhere. Cover with the overhanging plastic and freeze until solid (2–3 hours).
Making the Honey Meringue
Boil honey, sugar, and 1/3 cup water in a medium saucepan (without stirring) until a candy thermometer reads 240°F.Meanwhile, whip egg whites, cream of tartar, and salt in a stand mixer (whisk attachment) on high speed until soft peaks form (3–4 minutes). With the mixer running, slowly pour the hot syrup into the whites in a thin stream. Continue whipping until very thick and glossy (4–5 minutes). Transfer to the large piping bag; set aside.
Creating the Candy Fronds
Place a PDF of pineapple fronds on a rimmed baking sheet and cover with parchment. Melt candy melts with 1 tablespoon coconut oil in a heatproof bowl over simmering water (stir occasionally). Turn off the heat; transfer 2 tablespoons of melted candy to the small piping bag. Trace the frond borders with the melted candy and freeze to set (about 5 minutes).Stir the remaining 1 tablespoon coconut oil into the leftover melted candy. Spoon the liquid candy into the frond outlines to flood them. Freeze until hard (about 15 minutes).
Assembling and Decorating the Baked Hawaii
Cut 2 rounds of pound cake using the 2 1/2-inch and 1-inch cutters. Pipe 1 tablespoon of meringue onto a cake stand, then invert the frozen ice cream container onto the stand, pressing the pound cake base into the meringue to secure it. Pipe 1 teaspoon of meringue on top of the ice cream core and press the 2 1/2-inch cake round on top. Repeat with another teaspoon of meringue and the 1-inch cake round.Quickly pipe a wide band of meringue around the ice cream core, 2 inches from the bottom, then another band just above to form a thick “belt” in the center. Sculpt and smooth the belt into a pineapple shape with a small offset spatula (add more meringue if needed). Pipe meringue over the top cake rounds, sculpting to form a tapered pineapple top. Freeze for 2 hours. Store remaining meringue in the piping bag at room temperature.Pipe concentric bands of meringue stars to cover the pineapple surface. Freeze for 30 minutes. Use a kitchen torch to toast the meringue, then freeze for at least 10 minutes. Keep frozen until ready to serve.
Serving
Right before serving, cut a 2-inch slit in the top of the pineapple with a chef’s knife. Insert the candy fronds into the slit and serve.
