Place the berries in a heavy-based pan with the sugar and orange. Bring to the boil, and reduce the heat top medium. Simmer for 3-5 minutes until the berries are tender but still holding their shape. Remove the compote from the heat and transfer to a bowl. Leave to cool completely.
Cut the lady fingers to fit the edge of the serving bowl. I used a 600ml size equivalent glass serving bowl.
Spoon half of the berry compote and add extra lady fingers on the base.
Spoon the ice-cream and add the rest of the compote.
Keep in the freezer until ready to pipe the meringue.
Then, prepare the Italian meringue. Place the water and glucose into a medium saucepan and place onto a moderate heat. If you have a sugar thermometer, place it into the pan also.
In a large clean mixing bowl, start beating the egg whites until they are lightly beaten, but not too stiff.
When the sugar reaches 118-121C (hard ball stage) ,reduce the speed of the egg whites to very a very low speed and then gently pour the boiled sugar on top. Continue to whisk, increasing the speed, until the mixture is cool and the texture of the meringue is smooth and glossy. Remove from the mixer and without waiting for too long.
Spread the mixture on the frozen ice-cream base.
Cover, creating a dome shape and waves of meringue as needed.
Immediately place the baked Alaska back in the freezer until ready to serve. (I prefer to store the baked Alaska in a large container if storing longer than a day to avoid any food mixing, sticking on the meringue or freezer burns).
To serve, take the baked Alaska on the table, and using a blow torch, colour all sides and top. Alternatively, heat some alcohol in a small saucepan and ignite with a lighter.
Carefully pour over the baked Alaska and wait for the flame to die down before cutting and serving.
