Prepare a 2 pound pudding bowl with a 3 layers of cling film. Keep aside.
Cut the trifle sponge to fit the base of the pudding bowl. We have cut it into 2 half circles. Keep aside until needed.
In the bowl of a food processor, break the mini Christmas pudding into small chunks.
Place on the food processor and pulse once to break down into smaller pieces.
Quickly spoon in the ice cream, whisky and rapidly pulse again to combine the pudding with the ice-cream. (Be careful not to pulse to much or else you will have a vanilla and pudding soup!) Transfer into the prepared pudding bowl and top with the sliced trifle sponge two pieces. Place in the freezer and store for 2 hours to set. When the ice cream is set. Quickly dip the pudding bowl in warm water and using the cling film to help lift from the bowl, pull the ice cream mixture. Turn onto a dish and place back in the freezer.
Next, prepare the Italian meringue. Pour the water, sugar and glucose into a medium saucepan and place onto a moderate heat. If you have a digital sugar thermometer, have it ready on the side.
At the same time, using a food mixer, place in the mixing bowl the egg whites. whisk on medium speed until they are softly beaten.
When the sugar reaches 121C (hard ball stage), reduce the speed of the egg whites to a low speed and gently pour the boiling sugar over the food mixer is still whisking. Continue to whisk slowly until the mixture cools. At this stage it should be smooth and glossy.
Remove from the food mixer. Transfer in a piping bag fitted with star shape nozzle.
remove the pudding ice cream mixture from the freezer and remove the cling film.
Pipe to cover all the ice cream. Store in the freezer until ready to serve. ( up to 2 days).
To serve, take the baked Alaska on the table, and using a blow torch, colour all sides and top. Alternatively, heat some brandy 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.