Baked Vesuvius

Name: Baked Vesuvius
Ingredients: 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; 1/2 teaspoon ground allspice; 1 (7 ounce) jar marshmallow creme; 4 strawberries, cut into fans

8 ingredients

12 steps

Ingredients

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
1/2 teaspoon ground allspice
1 (7 ounce) jar marshmallow creme
4 strawberries, cut into fans

Directions

1

Combine apricot preserves and 1/2 teaspoon TABASCO(R) Sauce in small bowl.
2

Place sponge cake cups 3 inches apart on cookie sheet.
3

Brush with apricot mixture.
4

Place 1 scoop ice cream on each sponge cake cup.
5

Freeze until firm.
6

In large bowl beat egg whites until soft peaks form.
7

Gradually add remaining 1/2 teaspoon TABASCO(R) sauce, allspice and marshmallow creme; beating until soft peaks form.
8

Spread meringue evenly over ice cream and sponge cake cups,covering completely.
9

Freeze.
10

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.
11

Garnish each with strawberry fan and serve immediately.
12

Makes 4 servings.