Charred Ambrosia with Toasted Coconut and Marshmallow Crème

Southern Living
Charred Ambrosia with Toasted Coconut and Marshmallow CrèmeRecipe

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Because the marshmallow-egg white mixture isn't cooked, it's necessary to use pasteurized egg whites.

Makes 4 to 6 servings


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1/2 cup plus 1 Tbsp. sugar, divided
1 fresh pineapple, peeled, cored, and cut into 3/4-inch-thick rings
2 oranges, peeled and cut into 3/4-inch-thick rounds
2 red grapefruit, peeled and cut into 3/4-inch-thick rounds
3 pasteurized egg whites
Pinch of kosher salt
1 (7-oz.) jar marshmallow crème
1 cup whole red maraschino cherries, drained and rinsed
1 1/4 cups unsweetened flaked coconut, toasted


Hands-on: 35 Minutes
Total: 35 Minutes

1. Heat a cast-iron skillet over medium-high heat. Sprinkle 5 Tbsp. sugar on both sides of pineapple rings and next 2 ingredients. Place fruit slices in skillet in batches, and cook 30 to 45 seconds on each side or until caramelized. Cool completely on a wire rack in a jelly-roll pan (about 10 minutes).

2. Meanwhile, beat egg whites and salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Beat one-third of marshmallow crème into egg white mixture; repeat 2 times with remaining marshmallow crème, beating until smooth after each addition.

3. Coarsely chop fruit. Stir together chopped fruit and cherries in a large bowl. Spoon into individual bowls or glasses. Dollop with marshmallow crème mixture. If desired, brown mixture using a kitchen torch, holding torch 2 inches from marshmallow crème mixture and moving torch back and forth. Top with toasted coconut.

Created date

November 2015