TROPICAL BAKED ALASKA

Not as tricky as you might think: just ensure the frozen yoghurt is completely covered in meringue to stop it melting

SERVES 6 * PREP 20min, plus freezing and softening * COOK about 4min

* 2 x 500ml tubs coconut frozen

yoghurt

* 75g (3oz) passion fruit or lemon curd * 3 large egg whites * 200g (7oz) caster sugar * 1tsp cornflour * 1tbsp Malibu, optional * 1 medium sponge flan case, about

15cm (6in) diameter (we used Edler’s) Double-line a 1 litre (1¾ pint) pudding basin with clingfilm, leaving the excess hanging over the sides. In a large mixing bowl, mash the frozen yoghurt until softened slightly, then swirl through the curd as best you can. Spoon into the lined basin, pressing down to level, and freeze for 3hr or until solid again. Preheat oven to 220°C (200°C fan) mark 7. In a large, grease-free bowl, whisk the egg whites to soft peaks. Gradually add the sugar, whisking it to stiff peaks after each addition until the meringue is stiff and glossy. Whisk in the cornflour and the Malibu, if using. Put the sponge flan case on an ovenproof serving plate. Invert the frozen yoghurt into the central dip of the case, then remove the basin and clingfilm. Cover the frozen yoghurt and case completely in meringue, swirling it into peaks with the back of a spoon. Ensure there are no gaps, and make sure the meringue goes right down to the plate. Bake in the oven for 3-4min until golden. Leave to stand for 5-10min to allow the frozen yoghurt to soften slightly, then serve.