Baked Vesuvius
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
Original Red Sauce
Servings:
Makes 4 servings.
![Baked Vesuvius](https://www.tabasco.com/wp-content/uploads/2017/04/540-296x180.jpg 296w,https://www.tabasco.com/wp-content/uploads/2017/04/540-592x360.jpg 592w,https://www.tabasco.com/wp-content/uploads/2017/04/540.jpg 840w)
Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
2 tablespoons apricot preserves
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
Preparation
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.