Baked Meringue Vesuvius Recipe – a delicious recipe with apricot preserves, pepper sauce, cake, cream, egg whites, marshmallow creme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine apricot preserves and 1/2 tsp.
2
warm pepper sauce in small bowl.
3
Place sponge cake c. about 3 inches apart on cookie sheet.
4
Brush with apricot mix.
5
Place 1 scoop ice cream on each sponge cake.
6
Freeze till hard.
7
In a large bowl, beat egg whites till soft peaks form.
8
Gradually add in remaining 1/2 tsp.
9
warm pepper sauce, allspice and marshmallow creme, beating till stiff peaks form.
10
Spread meringue proportionately over ice cream and sponge cake c., covering completely.
11
Freeze.
12
To serve, heat oven to 500 F. Remove meringue-covered sponge cake c. from freezer; bake for 3 or possibly 4 min or possibly till lightly browned.
13
Garnish each with a strawberry fan and serve immediately.
226
kcal
Calories
17
g
Fat
10
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 Tbsp. apricot preserves, 1 tsp warm pepper sauce, 4 x individual sponge cake c., 1 pt (2 c.) ice cream, and more.
Yes, Baked Meringue Vesuvius Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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