Baked Alaska

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Baked Alaska
Baked Alaska (5097717743).jpg
Cherry Baked Alaska
Alternative names Glace au four, omelette à la norvégienne, Norwegian omelette, omelette surprise
Course Dessert
Place of origin France, United States or China
Region or state Paris or New York
Main ingredients Meringue, ice cream, sponge cake or Christmas pudding
Variations Bombe Alaska, Flame on the iceberg
Cookbook:Baked Alaska  Baked Alaska
Baked Alaska
A Bombe Alaska at a restaurant in Singapore which has been flambéed with alcohol

Baked Alaska (also known as glace au four, omelette à la norvégienne, Norwegian omelette and omelette surprise) is a dessert food consisting of ice cream and cake topped with browned meringue. A version in Hong Kong is known as flame on the iceberg.


The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm the meringue.[1] The meringue is an effective insulator, and the short cooking time prevents the heat from getting through to the ice cream.

The name "Baked Alaska" was coined at Delmonico's Restaurant by their chef-de-cuisine Charles Ranhofer in 1876 to honor the recently acquired American territory.[1] Both the names "Baked Alaska" and "omelette à la norvégienne"/"Norwegian omelette" come from the low temperatures of Alaska and Norway.[2]

February 1 is Baked Alaska Day in the United States.[3]


In 1969, the recently invented microwave oven enabled Hungarian physicist and molecular gastronomist Nicholas Kurti to produce a reverse Baked Alaska (also called a "Frozen Florida")—a frozen shell of meringue filled with hot liquor.[4]

A variation called Bombe Alaska calls for some dark rum to be splashed over the Baked Alaska. Lights are then turned down and the whole dessert is flambéed while being served.[5]

The process was simplified in 1974 by Jacqueline Halliday Diaz who invented a baking pan for Baked Alaska called Cūlinique that forms a fillable hollow in the cake that may be filled with ice cream.[citation needed]

Flame on the iceberg from Hong Kong. Made with ice cream, sponge cake, cream, syrup, and whisky

Flame on the Iceberg is a dessert popular in Hong Kong, similar to Baked Alaska in Western cuisine. The dessert is an ice cream ball in the middle of a sponge cake, with cream on the top. Whisky and syrup are poured over the top and the ball set alight before serving.[6] Decades ago, the delicacy was served only in high-end hotel restaurants, but today it is commonly served in many Western restaurants and even in some cha chaan teng.

See also[edit]


  1. ^ a b Baked Alaska
  2. ^ Ayto, John. The glutton's glossary:a dictionary of food and drink terms. ISBN 978-0-415-02647-5. 
  3. ^
  4. ^
  5. ^ "Bombe Alaska". Burke's Backyard. Retrieved 10 July 2010. 
  6. ^ gorilaz (2009-06-23). "另类雪糕 冰山大火/火焰雪山 (Chinese)". flyker. Retrieved 15 August 2012.