Baked Vesuvius - cooking recipe

Ingredients

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

Preparation

Combine apricot preserves and 1/2 teaspoon TABASCO(R) Sauce in small bowl.
Place sponge cake cups 3 inches apart on cookie sheet.
Brush with apricot mixture.
Place 1 scoop ice cream on each sponge cake cup.
Freeze until firm.
In large bowl beat egg whites until soft peaks form.
Gradually add remaining 1/2 teaspoon TABASCO(R) sauce, allspice and marshmallow creme; beating until soft peaks form.
Spread meringue evenly over ice cream and sponge cake cups,covering completely.
Freeze.
To serve, preheat oven to 500\u00b0F Remove meringue-covered sponge cake cups from freezer; bake for 3 to 4 minutes or until lightly browned.
Garnish each with strawberry fan and serve immediately.
Makes 4 servings.