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Ingredientes
- 2 Tbsp. apricot preserves
- 1 tsp warm pepper sauce
- 4 x individual sponge cake c.
- 1 pt (2 c.) ice cream
- 3 x egg whites at room temperature
- 1/2 tsp grnd allspice (7-oz) jar marshmallow creme
- 4 x strawberries, cut into fans
Direcciones
- Combine apricot preserves and 1/2 tsp. warm pepper sauce in small bowl. Place sponge cake c. about 3 inches apart on cookie sheet. Brush with apricot mix. Place 1 scoop ice cream on each sponge cake. Freeze till hard.
- In a large bowl, beat egg whites till soft peaks form. Gradually add in remaining 1/2 tsp. warm pepper sauce, allspice and marshmallow creme, beating till stiff peaks form. Spread meringue proportionately over ice cream and sponge cake c., covering completely. Freeze.
- 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. Garnish each with a strawberry fan and serve immediately.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 75 | 27% |
| Total Fat 8.37g | 10% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 158mg | 7% |
| Potassium 198mg | 6% |
| Total Carbs 46.28g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 32.83g | 22% |
| Protein 4.54g | 7% |
