Baked Vesuvius

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Baked Vesuvius


  • 2 tablespoons apricot preserves
  • 1 teaspoon TABASCO® brand Original Red Sauce, divided
  • 4 individual sponge cake cups
  • 1 pint (2 cups) ice cream
  • 3 egg whites at room temperature
  • 1/2 teaspoon ground allspice
  • 1 (7-ounce) jar marshmallow crème
  • 4 strawberries, cut into fans


Combine apricot preserves and 1/2 teaspoon of the TABASCO® Sauce in a small bowl. Place sponge cake cups 3 inches apart on a cookie sheet and brush with apricot mixture. Place 1 scoop ice cream on each cake cup. Freeze until firm.

Beat egg whites in a large bowl 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 cake cups, covering completely. Freeze.

To serve, preheat oven to 500°F. Remove meringue-covered cakes from freezer; bake for 3 to 4 minutes or until lightly browned. Garnish each with a strawberry fan and serve immediately.

Makes 4 servings.

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