Ingredients

• Vegetable oil, for deep frying
• 12 pasta sheets, cut into twenty four 3-by-2-inch triangles
• 3 tablespoons sugar
• 3 ounces heavy cream
• 6 ounces Hershey's milk chocolate, chopped
• Coconut Caramel:
• 1 cup sugar
• 1 cup coconut milk
• 1/2 fresh pineapple, cut into a small dice
• 2 tablespoons butter
• 1 vanilla bean, scraped
• 1 cup mascarpone
• 1/8 cup sugar
• 1 tablespoon black lava salt
• 1 tablespoon sugar

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Whip the mascarpone with the sugar until light and fluffy. Fold in the sauteed pineapple.
6. To assemble: Top 1 pasta square with 3 tablespoons pineapple mascarpone and
7. top with another pasta square. Drizzle the top with coconut caramel and chocolate sauce. Sprinkle the plate with lava salt/sugar mixture.