James Martin uses passion fruit in place of berries to produce a sophisticated version of the 70s family favourite.
Ingredients
- For the baked alaska
-
- 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
- 3 medium
- For the passion fruit sauce
-
- 50ml/2floz water
- 50g/1¾oz
caster sugar - 200ml/7fl oz
passion fruit purée - ½ tsp
arrowroot - 2
passion fruit, halved
Preparation method
-
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.
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Remove from the heat and stir in the seeds from the halved passion fruit.
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To serve, spoon the passion fruit sauce around the edge of each individual baked Alaska.