Directions:
- Combine apricot preserves and 1/2 teaspoon hot pepper sauce in small bowl.
- Place sponge cake cups about 3 apart on cookie sheet and brush with apricot mixture.
- Place 1 scoop ice cream on each sponge cake then freeze until firm.
- In large bowl beat egg whites until soft peaks form.
- Gradually add remaining hot pepper sauce, allspice and marshmallow cream.
- Beat until stiff peaks form.
- Spread meringue evenly over ice cream and sponge cake cups covering completely then freeze.
- To serve heat oven to 500 then remove meringue covered sponge cake cups from freezer.
- Bake 4 minutes or until lightly browned then garnish each with a strawberry fan and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 665.85 Kcal (2788 kJ) | ||
| Calories from fat | 118.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.19g | 20% | |
|---|---|---|---|
| Cholesterol | 131.94mg | 44% | |
| Sodium | 408.25mg | 17% | |
| Potassium | 271.86mg | 6% | |
| Total Carbs | 126.45g | 42% | |
| Sugars | 52.05g | 208% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 12.39g | 25% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 133.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 251.67 Kcal (1054 kJ) | ||
| Calories from fat | 44.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 20% | |
|---|---|---|---|
| Cholesterol | 49.87mg | 44% | |
| Sodium | 154.31mg | 17% | |
| Potassium | 102.76mg | 6% | |
| Total Carbs | 47.79g | 42% | |
| Sugars | 19.67g | 208% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 4.68g | 25% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.5mg | 7% | |
| Calcium | 50.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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