Ingredients

• 3 medium egg whites
• 90g/3¾oz caster sugar
• 90g/3¾oz icing sugar
• sieved
• 1 large sponge flan case
• cut in half widthways to about 5mm/¼in thick
• 4 tbsp passion fruit liqueur
• 500ml/18 fl oz vanilla ice cream
• 50ml/2floz water
• 50g/1¾oz caster sugar
• 200ml/7fl oz passion fruit purée
• ½ tsp arrowroot
• 2 passion fruit
• halved

Directions

• Whisk the egg whites with the caster sugar in a clean bowl until the mixture forms stiff peaks.
• Add the icing sugar and whisk again until the mixture forms stiff peaks and is smooth and shiny.
• Using a 7.5cm/3in cookie cutter
• cut out four sponge discs.
• Place the sponges onto serving plates and spoon over the passion fruit liqueur.
• Top each one with a large scoop of ice cream.
• Transfer the meringue mixture into a piping bag and pipe the meringue around the ice cream
• covering from top to bottom.
• Glaze the meringue with a blow torch
• or briefly in a hot oven.
• For the passion fruit sauce
• place the water and caster sugar into a saucepan and heat until the sugar has melted and the mixture is just simmering.
• Add the passion fruit purée and mix well then whisk in the arrowroot and cook until just thickened.
• Remove from the heat and stir in the seeds from the halved passion fruit.
• To serve
• spoon the passion fruit sauce around the edge of each individual baked Alaska.