Preheat the oven to 350 degrees F. Line a half
sheet pan with parchment paper.
Whip up the eggs, yolks and sugar in a
mixer until it reaches full peaks and has stiff ribbons.
Meanwhile,
melt the butter and milk together, and
sift the cake flour.
When the eggs are at full peaks, alternately mix in with a
spatula the butter-milk mixture and the
cake flour. Take care not to over mix, but to incorporate all the cake flour so there are no lumps.
Pour the
batter on the prepared sheet pan and bake 7 minutes, rotate and bake until lightly golden brown and bounces lightly to the touch, another 5 to7 minutes. Let cool. If made ahead of time, it can be kept frozen, wrapped.
Cut 12 rounds that are half as wide as the base of the
ice cream scoop you will be using. These will support the meringue.
To assemble: Take your cut cake round and spread 1 tablespoon orange
marmalade in a thick layer. Scoop 1 big scoop of your Earl Grey Tea Ice Cream on top. Immediately after doing this, freeze the assembled pieces to allow the ice cream to harden for a minimum of 2 hours.
Once the ice cream is hard, pipe your Italian Meringue directly on top, in upward spike motions, taking care to cover the base and not leaving any empty spots. Freeze again until ready for use, a minimum of 1 hour, but you could assemble them up to 2 days in advance and keep frozen.
Warm up your vodka a little in the microwave. Pour 2 ounces vodka per serving directly on top, then torch the
baked Alaska on fire so the flame will toast the meringue.
