Baked Vesuvius

• 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

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 500u0b0F 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.

apricot preserves, tabasco brand, cake, cream, egg whites, ground allspice, marshmallow creme, strawberries

Taken from www.food.com/recipe/baked-vesuvius-93503 (may not work)