RECIPE: Chef Sham Hanifa’s Lemon & Passion Fruit Baked Alaska

Today’s Cookery Corner Recipe is Baked Alaska with a twist a la Chef Sham Hanifa of The Cottage Restaurant, Jamestown, Carrick on Shannon. Chef Sham says it’s pretty simply and he has top tips for how to do it quickly too! Listen back below for the piece in full:

Recipe: Lemon & Passion Fruit Baked Alaska 


Sponge –

2 egg

2oz sugar

2oz self raising flour

Lemon & passionfruit curd –

Zest and juice of 4 lemons

2 passion fruit

8oz sugar

4 eggs

2 tsp cornflour

Meringue –

4 egg whites

8oz caster sugar

500ml Vanilla ice cream


  1. Make the sponge by whisking the eggs and sugar together until thick and carefully fold in the flour. Spread the mixture into tin and bake for 12-15 mins.
  2. Make the curd by whisking all the ingredients together and put into a saucepan and cook on a medium heat, stirring all the time until it boils and thickens. Cool for 1 hour.
  3. For the meringue, heat the sugar in the oven covered for 5 mins, then whisk the egg yolks in a clean bowl until fluffy.
  4. Carefully add 1 spoon of sugar at a time until it thickens.
  5. Spoon the curd onto the sponge base and add vanilla ice cream on top.
  6. Pipe or spoon the meringue on top, Sealing in the ice cream.
  7. Bake in a preheated oven at 180•c for 5-10 mins