Preheat the oven to 325°F (160°C). Separate whites and yolks of the eggs and add them to two separate bowls. Beat the yolks and half the sugar until thick and light. Beat the whites with a tiny pinch of salt until stiff.
Fold sifted flour and baking powder into egg yolks. Finish by folding in beaten egg whites. Transfer to a square non-stick pan (or covered with baking sheet), and bake for 15 minutes, or until the cake is puffed and springs back when gently pressed. Leave to cool.
Place the ice cream in room temperature for 15 minutes. Using a warm knife, cut out pyramid shapes, making sure the bottom is about the same size as your sponge cake squares. Return to freezer.
In another bowl, combine egg whites, lemon juice and the remaining sugar. Beat the mixture until you have white, sticky and airy meringue.
Preheat the oven to 350°F (180°C). Place sponge cake squares in a large ovenproof dish, drench with orange juice and cover with cloudberries. Place an ice cream pyramid on each. Cover with meringue, and mould pyramids using a wet spatula.
Bake in the oven until the meringue starts to brown. Make sure the ice cream doesn’t melt. Garnish with more cloudberries and serve immediately.
Variation: Instead of baking you could also just brown the meringue with a crème brulee burner.