Baked Vesuvius

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READY IN: 19mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons apricot preserves
  • 1
    teaspoon tabasco brand hot pepper sauce, divided in half
  • 4
    individual sponge cake shells (available at the market, or use the recipe of your choice)
  • 1
    pint ice cream
  • 3
    egg whites, at room temperature
  • 12
    teaspoon ground allspice
  • 1
    (7 ounce) jar marshmallow creme
  • 4
    strawberries, cut into fans
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DIRECTIONS

  • Combine apricot preserves and 1/2 teaspoon TABASCO® Sauce in small bowl.
  • Place sponge cake cups 3 inches apart on cookie sheet.
  • Brush with apricot mixture.
  • Place 1 scoop ice cream on each sponge cake cup.
  • Freeze until firm.
  • In large bowl beat egg whites until soft peaks form.
  • Gradually add remaining 1/2 teaspoon TABASCO® sauce, allspice and marshmallow crème; beating until soft peaks form.
  • Spread meringue evenly over ice cream and sponge cake cups,covering completely.
  • Freeze.
  • To serve, preheat oven to 500°F Remove meringue-covered sponge cake cups from freezer; bake for 3 to 4 minutes or until lightly browned.
  • Garnish each with strawberry fan and serve immediately.
  • Makes 4 servings.
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