Baked Vesuvius

Name: Baked Vesuvius
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 4 serving(s)
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

Submitted by Molly53

"A unique twist on Baked Alaska from the Tabasco company. Time does not include any freezing time."

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Ready In:: 19mins
Ingredients:: 8
Serves:: 4

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

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.