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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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A unique twist on Baked Alaska from the Tabasco company. Time does not include any freezing time. 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 |
Directions:
1. Combine apricot preserves and 1/2 teaspoon TABASCO® 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® sauce, allspice and marshmallow crème; 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 500°F 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.
12. Makes 4 servings.
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