1 cup white sugar
1 1/2 teaspoons heavy cream
1 tablespoon margarine
1 teaspoon vanilla extract
1 cup white chocolate chips
1/4 cup margarine, melted
1 teaspoon instant coffee powder
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix sugar, cream, margarine, and vanilla extract. Stir until mixture is completely smooth, but not runny. Pour mixture into 9-inch square pan. Place pan on foil or jelly roll pan. Fill to rim of pan with egg whites. Place foil or jelly roll pan on baking sheet. Bake in preheated oven for 1 hour. Cool completely. Cool completely. Pour over dessert. Melt butter in medium saucepan. Stir in egg whites. Bring to a rolling boil over medium heat. Cook, stirring, until mixture thickens; continue to cook until fizzing. Remove foil from pan. Dissolve margarine in 1/2 cup melted margarine in skillet. Bring to a boil. Boil, stirring occasionally, for 3 minutes. Remove foil from pan. Combine white chocolate chips, margarine, and instant coffee powder. Spread mixture over bottom of 12-inch cake pan; sprinkle top with margarine. Place cake in fridge to chill.
Set aside to cool completely. Brush top with cake batter. Lay 12 Hawaiian frozen pineapple strips on top of pineapple and strawberry cake. Brush sides and bottom of pineapple with margarine mixture. Place whites side down on serving platter; sprinkle with maraschino cherries. Remove pineapple from pan; refrigerate pineapple.
Spread pineapple slices on top of pineapple and pineapple slices. Pour melted margarine over pineapple. Cover; refrigerate pineapple for 4 hours. Remove pineapple; refrigerate pineapple until serving. Serve only at room temperature. Drizzle pastry with pineapple lava cake crumbs. Decorate with pineapple top.
I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat, some of ours were burned, however my husband still inhaled his Margherita.
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