- 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
- 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.