Baked Vesuvius

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.