1. Line 6 individual pudding moulds with cling film, brushing with oil first. Divide the ice cream between them, shaping so an even thickness covers the base and sides with a hollow in the middle. Spoon the raspberries into the ice-cream hollows, cover with cling film and freeze overnight.
2. For the meringue use a large grease-free bowl, whisk the egg whites in a mixer until soft peaks form. Whisk in the sugar, a couple of tablespoons at a time until the mixture is glossy and stiff.
3. Line a large baking sheet with grease proof paper. Cut the Madeira cake in half length ways and then cut 6 discs out with a 7cm round cutter. Place the discs on the prepared baking sheet.
4. Heat your oven to 230C/fan 210/gas 8. Turn out 1 ice cream and raspberry frozen round onto each round Madeira cake base, peeling off the cling film. Spread the meringue over ice cream frozen round using a knife until it is completely covered. You can pipe the mixture if you prefer for a more professional finish. Bake for 3-4 minutes until the tips of the meringues are browning. Take the baked Alaskas out of the oven and put on serving plates. You can add some fresh raspberries, toasted almonds and a sprinkling of icing sugar for a garnish but do serve immediately.