Baked Vesuvius – a delicious recipe with apricot preserves, tabasco brand, cake, cream, egg whites, ground allspice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 500u00b0F 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.
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 8 ingredients. The key ingredients include: 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, and more.
Yes, Baked Vesuvius 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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