Ever Wondered What Dessert Could Steal the Show at Your Next Party?
Imagine slicing into a golden, toasted meringue shell to reveal a tropical tower of creamy pineapple ice cream and pistachio gelato, all perched on a soft pound cake base. Sounds like a vacation in a dessert, right? That’s exactly what Baked Hawaii delivers! This tropical twist on baked Alaska is a jaw-dropping treat that’s as fun to make as it is to eat. In this blog post, we’ll guide you through every step to create this showstopping dessert, perfect for special occasions or just to wow your family. With our tips and tricks, you’ll be ready to bring a little island magic to your table. Let’s dive in!
Overview: Why This Baked Hawaii Shines
Baked Hawaii is a tropical masterpiece that combines creamy no-churn pineapple ice cream, nutty pistachio gelato, and a fluffy honey meringue, all shaped like a pineapple. It’s a dessert that looks fancy but is totally doable with some patience. The recipe makes extra ice cream, so you’ll have a bonus treat to enjoy later!
- Time Requirement: 1 hour 45 minutes active prep, plus 8 hours 45 minutes freezing. Total: 10 hours 30 minutes.
- Difficulty Level: Intermediate. Requires some precision for shaping and meringue, but our steps make it manageable.
- Why It’s Special: Serves 8-10, looks stunning, and blends tropical flavors with a classic baked Alaska vibe. It’s perfect for parties or warm-weather celebrations.
- Health Perks: Pineapple provides vitamin C, and the dessert can be enjoyed in moderation as a special treat.
Grab your ingredients, and let’s create a dessert that’ll have everyone talking!
Essential Ingredients
This dessert uses a mix of simple and specialty ingredients to create its tropical flair. Here’s what you need and why each matters:
- Crushed Pineapple (20 oz can): The star of the no-churn ice cream.
- Why it matters: Adds sweet, tangy tropical flavor.
- Substitution: Use fresh pineapple, blended and strained, but cook to reduce liquid.
- Sweetened Condensed Milk (14 oz can): Sweetens and thickens the ice cream base.
- Why it matters: Creates a creamy texture without an ice cream maker.
- Heavy Cream (2 cups): Whips into fluffy peaks for the ice cream.
- Why it matters: Gives the ice cream its light, airy texture.
- Substitution: No good sub, but ensure it’s cold for best whipping.
- Vanilla Paste or Extract (2 tsp): Enhances the ice cream’s flavor.
- Why it matters: Adds warmth and depth.
- Substitution: Use vanilla bean seeds for a gourmet touch.
- Unsalted Butter (1 tbsp): For cooking the pineapple.
- Why it matters: Adds richness to the caramelized pineapple.
- Substitution: Use coconut oil for extra tropical flavor.
- Kosher Salt (1/8 tsp for ice cream, 1/4 tsp for meringue): Balances sweetness.
- Pound Cake (half a 9×5-inch loaf): Forms the base and top layers.
- Why it matters: Adds structure and a soft, buttery texture.
- Substitution: Use sponge cake or shortcake.
- Pistachio Gelato (1 pint, softened): Adds a nutty, creamy layer.
- Why it matters: Contrasts the pineapple with rich flavor.
- Substitution: Use vanilla ice cream or mango sorbet.
- Honey (3/4 cup) and Sugar (3/4 cup): Sweeten the meringue.
- Why it matters: Create a glossy, stable meringue with a hint of honey.
- Egg Whites (4 large, room temperature): Form the meringue’s fluffy structure.
- Why it matters: Whip into a cloud-like topping.
- Tip: Ensure no yolk traces for best results.
- Cream of Tartar (1/2 tsp): Stabilizes the meringue.
- Why it matters: Helps the meringue hold its shape.
- Green Candy Melting Wafers (1 cup): For the pineapple fronds.
- Why it matters: Creates a realistic, edible topper.
- Substitution: Use green chocolate or skip for a simpler look.
- Coconut Oil (2 tbsp): Thins the candy melts for smooth piping.
Pro Tip: Prep ingredients ahead and have a candy thermometer, piping bags, and a kitchen torch ready for success!
Step-by-Step Instructions
Making Baked Hawaii is like building a tropical sculpture. Follow these steps for a stunning result:
- Cook the Pineapple:
- Melt 1 tbsp butter in a large nonstick skillet over medium-high heat.
- Add 20 oz crushed pineapple with juices and cook, stirring occasionally, until liquid evaporates and pineapple caramelizes (10-12 minutes).
- Transfer to a medium bowl, stir in 14 oz sweetened condensed milk and 1/8 tsp kosher salt, cover, and freeze for 30 minutes.
- Tip: Stir often to prevent burning.
- Make the Ice Cream:
- In a stand mixer with the whisk attachment, beat 2 cups heavy cream and 2 tsp vanilla paste on high until stiff peaks form (3-4 minutes).
- Stir the chilled pineapple mixture to loosen, then fold it into the whipped cream until combined.
- Tip: Fold gently to keep the mixture airy.
- Prep the Pound Cake Base:
- Use a 1-quart plastic deli container as a cutter to cut a 4½-inch round from pound cake slices.
- Wrap the round in plastic wrap and set aside.
- Tip: If the cake is small, piece together slices to form the round.
- Assemble the Ice Cream Core:
- Line the 1-quart container with plastic wrap, leaving 4 inches of overhang.
- Add 2 cups pineapple ice cream, smooth the top, cover, and freeze until solid (3 hours). Freeze remaining ice cream for later.
- Top with softened 1 pint pistachio gelato, pressing to fill gaps.
- Unwrap the pound cake round and press it into the gelato.
- Cover with plastic overhang and freeze until solid (2-3 hours).
- Tip: Smooth each layer for a neat shape.
- Make the Honey Meringue:
- In a medium saucepan, combine 3/4 cup honey, 3/4 cup sugar, and 1/3 cup water. Boil without stirring until a candy thermometer reads 240°F.
- Meanwhile, whip 4 egg whites, 1/2 tsp cream of tartar, and 1/4 tsp kosher salt in a stand mixer on high until soft peaks form (3-4 minutes).
- With the mixer running, slowly pour the hot syrup into the egg whites in a thin stream. Whip until thick and glossy (4-5 minutes).
- Transfer to a large piping bag with a large closed-star tip.
- Tip: Work quickly to keep the meringue fluffy.
- Shape the Pineapple:
- Cut two more pound cake rounds: one 2½-inch and one 1-inch.
- Pipe 1 tbsp meringue on a cake stand, then invert the frozen ice cream container to unmold, pressing the pound cake base into the meringue.
- Pipe 1 tsp meringue on top of the ice cream core and press the 2½-inch cake round on.
- Pipe another 1 tsp meringue and press the 1-inch round on top.
- Pipe wide bands of meringue around the ice cream core, starting 2 inches from the bottom, building a “belt” that’s widest in the middle and tapers at the ends.
- Use an offset spatula to sculpt into a pineapple shape. Cover the top cake rounds with meringue, smoothing to form a tapered top.
- Freeze for 2 hours.
- Tip: Keep extra meringue in the piping bag at room temperature.
- Make the Fronds:
- Place a pineapple frond template (or draw one) on a baking sheet under parchment paper.
- Melt 1 cup green candy wafers with 1 tbsp coconut oil in a heatproof bowl over simmering water.
- Transfer 2 tbsp to a small piping bag with a small round tip and trace the frond outlines. Freeze for 5 minutes to set.
- Stir 1 tbsp coconut oil into the remaining candy melts, then flood the frond shapes with the liquid candy. Freeze for 15 minutes to harden.
- Tip: Work quickly to keep candy smooth.
- Finish and Torch:
- Pipe concentric bands of meringue stars over the pineapple’s surface. Freeze for 30 minutes.
- Use a kitchen torch to toast the meringue until golden. Freeze for at least 10 minutes.
- Tip: Torch evenly for a professional look.
- Serve:
- Just before serving, cut a 2-inch slit in the top and insert the candy fronds.
- Slice with a chef’s knife and serve immediately.
- Health Benefit: Pineapple’s vitamin C supports immunity, making this a fun way to enjoy a treat!
Assembly: Building Your Baked Hawaii
Think of this dessert as a tropical tower! Here’s how to assemble it for maximum wow:
- Form the Ice Cream Core:
- Layer pineapple ice cream and pistachio gelato in a lined 1-quart container, topping with a pound cake round. Freeze until solid.
- Tip: Press layers firmly to avoid air pockets.
- Create the Base:
- Unmold the ice cream core onto a cake stand, securing the pound cake base with a dab of meringue.
- Presentation Tip: Center it for stability.
- Stack the Top:
- Add the 2½-inch and 1-inch pound cake rounds on top with meringue as “glue,” creating a tapered pineapple shape.
- Tip: Work quickly to keep the core frozen.
- Shape with Meringue:
- Pipe meringue bands to form a pineapple “belt,” sculpting with a spatula to mimic the fruit’s shape. Cover the top rounds completely.
- Presentation Tip: Smooth the meringue for a polished look.
- Add the Fronds:
- Insert candy fronds into a slit at the top for a realistic finish.
- Presentation Tip: Arrange fronds upright for drama.
Serving Suggestion: Slice into wedges and serve on chilled plates to keep it frozen. Pair with tropical drinks for a beachy vibe!
Storage and Make-Ahead Tips
Baked Hawaii is best served fresh, but you can prep parts ahead:
- Storing Leftovers:
- Wrap tightly in plastic wrap and store in the freezer for up to 1 week.
- Re-torch lightly before serving to refresh the meringue.
- Tip: Store extra pineapple ice cream in an airtight container for up to 1 month.
- Freezing:
- Assemble and freeze the ice cream core up to 1 week ahead. Add meringue and fronds the day of serving.
- Tip: Keep in a deep freezer to maintain shape.
- Make-Ahead:
- Make the pineapple ice cream and fronds up to 3 days ahead.
- Prepare the meringue just before piping for best texture.
- Tip: Cut pound cake rounds and freeze them to save time.
Recipe Variations
Want to mix it up? Try these fun twists on Baked Hawaii:
- Mango Madness: Swap pineapple for mango puree and use mango sorbet instead of pistachio gelato.
- Coconut Dream: Add ½ cup toasted coconut to the ice cream and use coconut extract in the meringue.
- Chocolate Twist: Layer chocolate ice cream instead of gelato and drizzle with chocolate ganache before torching.
- Berry Blast: Use mixed berry puree for the ice cream and raspberry sorbet for a tangy twist.
- Nut-Free: Skip pistachio gelato and use vanilla ice cream for a nut-free version.
Quick Prep Tip: Make extra fronds in case some break during assembly.
Conclusion
Your Baked Hawaii is ready to dazzle your guests with its tropical flair and creamy goodness! This dessert is a showstopper that combines fun flavors with a stunning presentation, perfect for birthdays, holidays, or any time you want to impress. Don’t be intimidated—it’s all about layering and having fun in the kitchen. Try a variation or stick to the classic to create a treat everyone will love. Grab your torch, shape that pineapple, and enjoy every frosty, toasted bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy baking!
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Baked Hawaii
Description
Imagine slicing into a golden, toasted meringue shell to reveal a tropical tower of creamy pineapple ice cream and pistachio gelato, all perched on a soft pound cake base. Sounds like a vacation in a dessert, right? That’s exactly what Baked Hawaii delivers! This tropical twist on baked Alaska is a jaw-dropping treat that’s as fun to make as it is to eat.
Ingredients
This dessert uses a mix of simple and specialty ingredients to create its tropical flair. Here’s what you need and why each matters:
- Crushed Pineapple (20 oz can): The star of the no-churn ice cream.
- Why it matters: Adds sweet, tangy tropical flavor.
- Substitution: Use fresh pineapple, blended and strained, but cook to reduce liquid.
- Sweetened Condensed Milk (14 oz can): Sweetens and thickens the ice cream base.
- Why it matters: Creates a creamy texture without an ice cream maker.
- Heavy Cream (2 cups): Whips into fluffy peaks for the ice cream.
- Why it matters: Gives the ice cream its light, airy texture.
- Substitution: No good sub, but ensure it’s cold for best whipping.
- Vanilla Paste or Extract (2 tsp): Enhances the ice cream’s flavor.
- Why it matters: Adds warmth and depth.
- Substitution: Use vanilla bean seeds for a gourmet touch.
- Unsalted Butter (1 tbsp): For cooking the pineapple.
- Why it matters: Adds richness to the caramelized pineapple.
- Substitution: Use coconut oil for extra tropical flavor.
- Kosher Salt (1/8 tsp for ice cream, 1/4 tsp for meringue): Balances sweetness.
- Pound Cake (half a 9×5-inch loaf): Forms the base and top layers.
- Why it matters: Adds structure and a soft, buttery texture.
- Substitution: Use sponge cake or shortcake.
- Pistachio Gelato (1 pint, softened): Adds a nutty, creamy layer.
- Why it matters: Contrasts the pineapple with rich flavor.
- Substitution: Use vanilla ice cream or mango sorbet.
- Honey (3/4 cup) and Sugar (3/4 cup): Sweeten the meringue.
- Why it matters: Create a glossy, stable meringue with a hint of honey.
- Egg Whites (4 large, room temperature): Form the meringue’s fluffy structure.
- Why it matters: Whip into a cloud-like topping.
- Tip: Ensure no yolk traces for best results.
- Cream of Tartar (1/2 tsp): Stabilizes the meringue.
- Why it matters: Helps the meringue hold its shape.
- Green Candy Melting Wafers (1 cup): For the pineapple fronds.
- Why it matters: Creates a realistic, edible topper.
- Substitution: Use green chocolate or skip for a simpler look.
- Coconut Oil (2 tbsp): Thins the candy melts for smooth piping.
Pro Tip: Prep ingredients ahead and have a candy thermometer, piping bags, and a kitchen torch ready for success!
Instructions
- Cook the Pineapple:
- Melt 1 tbsp butter in a large nonstick skillet over medium-high heat.
- Add 20 oz crushed pineapple with juices and cook, stirring occasionally, until liquid evaporates and pineapple caramelizes (10-12 minutes).
- Transfer to a medium bowl, stir in 14 oz sweetened condensed milk and 1/8 tsp kosher salt, cover, and freeze for 30 minutes.
- Tip: Stir often to prevent burning.
- Make the Ice Cream:
- In a stand mixer with the whisk attachment, beat 2 cups heavy cream and 2 tsp vanilla paste on high until stiff peaks form (3-4 minutes).
- Stir the chilled pineapple mixture to loosen, then fold it into the whipped cream until combined.
- Tip: Fold gently to keep the mixture airy.
- Prep the Pound Cake Base:
- Use a 1-quart plastic deli container as a cutter to cut a 4½-inch round from pound cake slices.
- Wrap the round in plastic wrap and set aside.
- Tip: If the cake is small, piece together slices to form the round.
- Assemble the Ice Cream Core:
- Line the 1-quart container with plastic wrap, leaving 4 inches of overhang.
- Add 2 cups pineapple ice cream, smooth the top, cover, and freeze until solid (3 hours). Freeze remaining ice cream for later.
- Top with softened 1 pint pistachio gelato, pressing to fill gaps.
- Unwrap the pound cake round and press it into the gelato.
- Cover with plastic overhang and freeze until solid (2-3 hours).
- Tip: Smooth each layer for a neat shape.
- Make the Honey Meringue:
- In a medium saucepan, combine 3/4 cup honey, 3/4 cup sugar, and 1/3 cup water. Boil without stirring until a candy thermometer reads 240°F.
- Meanwhile, whip 4 egg whites, 1/2 tsp cream of tartar, and 1/4 tsp kosher salt in a stand mixer on high until soft peaks form (3-4 minutes).
- With the mixer running, slowly pour the hot syrup into the egg whites in a thin stream. Whip until thick and glossy (4-5 minutes).
- Transfer to a large piping bag with a large closed-star tip.
- Tip: Work quickly to keep the meringue fluffy.
- Shape the Pineapple:
- Cut two more pound cake rounds: one 2½-inch and one 1-inch.
- Pipe 1 tbsp meringue on a cake stand, then invert the frozen ice cream container to unmold, pressing the pound cake base into the meringue.
- Pipe 1 tsp meringue on top of the ice cream core and press the 2½-inch cake round on.
- Pipe another 1 tsp meringue and press the 1-inch round on top.
- Pipe wide bands of meringue around the ice cream core, starting 2 inches from the bottom, building a “belt” that’s widest in the middle and tapers at the ends.
- Use an offset spatula to sculpt into a pineapple shape. Cover the top cake rounds with meringue, smoothing to form a tapered top.
- Freeze for 2 hours.
- Tip: Keep extra meringue in the piping bag at room temperature.
- Make the Fronds:
- Place a pineapple frond template (or draw one) on a baking sheet under parchment paper.
- Melt 1 cup green candy wafers with 1 tbsp coconut oil in a heatproof bowl over simmering water.
- Transfer 2 tbsp to a small piping bag with a small round tip and trace the frond outlines. Freeze for 5 minutes to set.
- Stir 1 tbsp coconut oil into the remaining candy melts, then flood the frond shapes with the liquid candy. Freeze for 15 minutes to harden.
- Tip: Work quickly to keep candy smooth.
- Finish and Torch:
- Pipe concentric bands of meringue stars over the pineapple’s surface. Freeze for 30 minutes.
- Use a kitchen torch to toast the meringue until golden. Freeze for at least 10 minutes.
- Tip: Torch evenly for a professional look.
- Serve:
- Just before serving, cut a 2-inch slit in the top and insert the candy fronds.
- Slice with a chef’s knife and serve immediately.
- Health Benefit: Pineapple’s vitamin C supports immunity, making this a fun way to enjoy a treat!
FAQs
1. Can I make this without a kitchen torch?
Yes! Broil the meringue in the oven on high for 1-2 minutes, watching closely to avoid burning. Freeze immediately after.
2. Is Baked Hawaii healthy?
It’s a treat with vitamin C from pineapple, but it’s rich in sugar and cream. Enjoy in moderation or use low-sugar condensed milk for a lighter version.
3. How do I prevent the ice cream from melting while assembling?
Work quickly and keep the core frozen until ready to pipe meringue. Chill tools and work in a cool kitchen.
4. Can I make this nut-free?
Absolutely! Swap pistachio gelato for vanilla or fruit-based sorbet and check candy melts for nut-free labeling.
5. How long does Baked Hawaii last in the freezer?
Up to 1 week if tightly wrapped. The meringue may soften slightly, so eat within a few days for best texture.
6. Can I use store-bought meringue?
Homemade is best for stability, but store-bought can work. Whip it fresh and pipe immediately for the best shape.