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.
Bring the milk to a boil, and then stir in the tea leaves. Cover with plastic wrap off the heat, and let steep for 8 minutes. Strain the infusion, and re-scale to the original amount by adding fresh milk.
Return the infusion to the pot, along with the butter and corn syrup, and bring back to a boil.
Meanwhile, in a bowl, whisk together the sugar and egg yolks.
Slowly "temper" in the hot milk to the yolk mixture, while stirring, so the eggs don't curdle. Move this mixture back to the stovetop and cook over medium heat to 180 degrees F, all the while stirring with a spatula. Strain through a fine mesh strainer and allow to chill overnight to allow the proteins to mature.
Spin according to manufacturer's instructions.
Place the egg whites into the stand mixer with a whisk attachment.
Cook the sugar and 1/2 cup water to a soft peak, or 250 degrees F/121C. When the sugar reads at 230 degrees F/110C, start whipping your egg whites.
When your egg whites are almost at full peaks, add the sugar syrup, from the side of the mixing bowl slowly, until all is incorporated. Whisk on high speed until the meringue gets fluffy and cools to room temperature. Place in a piping bag fitted with an open star tip.