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For the pasta sheets: Preheat oil to 350 degrees F. Deep-fry the pasta until golden brown.
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Drain on paper towels.
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Sprinkle the top with sugar while still hot so the sugar sticks.
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For the chocolate sauce: Heat the heavy cream over medium-high heat so it comes to a simmer.
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Add the chocolate; remove from the heat and cover.
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After 10 minutes, whisk until smooth.
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For the coconut caramel: Place the sugar in a heavy-bottomed saucepan with 1 tablespoon water.
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Heat over medium heat, swirling the pan without using a spoon or whisk, and cook until golden.
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Add the coconut milk and cook on medium-high, whisking until smooth.
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For the pineapple mascarpone: Saute the pineapple in the butter in a large skillet over medium heat.
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Add the vanilla, remove from the heat and cool for 5 minutes.
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Whip the mascarpone with the sugar until light and fluffy.
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Fold in the sauteed pineapple.
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To assemble: Top 1 pasta square with 3 tablespoons pineapple mascarpone and
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top with another pasta square.
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Drizzle the top with coconut caramel and chocolate sauce.
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Sprinkle the plate with lava salt/sugar mixture.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
