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

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


  1. Combine apricot preserves and 1/2 teaspoon TABASCO® 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® sauce, allspice and marshmallow crème; 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.

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