Baked Alaska

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Baked Alaska
Banana Baked Alaska
Alternative name(s) Glace au four, omelette à la norvégienne, Norwegian omelette, omelette surprise
Type Dessert
Place of origin France or United States or China
Region or state Paris or New York
Main ingredient(s) Meringue, ice cream, sponge cake or Christmas pudding
Variations Bombe Alaska
Baked Alaska

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.


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]


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.[4]

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.

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.[5]

See also[edit]