Vesuvius Cake With Strawberries Cream Recipes

VESUVIUS CAKE WITH STRAWBERRIES & CREAM

Steps:

• Whip cream until it starts to thicken. Add sugar slowly to desired texture and taste. Cover bowl and put in fridge.
• Cook Molten Lava Cakes per package directions. Let cool for 5 minutes.
• Slice each cake in half and arrange in pretty dessert dishes with a strawberry and large dollop of whipped cream. Sprinkle with turbinado sugar.
• Serve and yum yum!

STRAWBERRIES-AND-CREAM STACK CAKE

Steps:

• Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.
• Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.
• Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.
• Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).
• Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.

BAKED VESUVIUS

Steps:

• Combine apricot preserves and 1/2 teaspoon TABASCO® 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® sauce, allspice and marshmallow crème; beating until soft peaks form.
• Spread meringue evenly over ice cream and sponge cake cups,covering completely.
• Freeze.
• 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.
• Garnish each with strawberry fan and serve immediately.
• Makes 4 servings.