Baked Alaska is a dessert made of ice cream topped with meringue, also known as Norwegian omelet or omelet surprise. It was named in 1876 by Delmonico’s restaurant in New York City and became popular in the 1960s. Traditional recipes involve spreading ice cream on a layer of sponge cake and adding meringue on top before baking. Individual servings can be made in muffin tins or ramekins. It is important to fully cook the meringue to avoid a “wet” sensation in the mouth.
A baked Alaska is a dish of ice cream that is topped with a lightly baked meringue. It can also be called a Norwegian omelet or an omelet surprise.
This dish received its current designation in 1876, from the famed Delmonico’s restaurant in New York City. Delmonico’s version may have been named Baked Alaska in honor of the United States acquiring the Alaska Territory. Others cite the dessert’s similar appearance to Alaskan glaciers as the reason for its name.
Baked Alaska had been made before this date, with meringue and whipped egg whites; it is said to have been first developed and fired in the early 19th century. It became an especially popular dish in the 1960s due to its warm exterior and cool interior. Additionally, the baked Alaska offered a dramatic presentation: colorful ice creams, such as strawberries or peaches, were used to create a color contrast with the white outer layer of meringue.
In traditional recipes for baked Alaska, ice cream is spread on a layer of chilled sponge cake. A layer of meringue is added on top. The entire item is then baked in the oven to firm up the meringue. The goal is to bake the meringue without melting the ice cream. Once the ice cream is added to the sponge cake, the entire dish is usually frozen. Glass dishes should be avoided, as the dish may shatter if placed in a hot oven.
Muffin tins or ramekins can be used to make individual servings of baked Alaska. These may be easier to prepare because the cooking time for smaller portions is shorter. The meringue browns more quickly and there is less chance of melting the ice cream.
Some aficionados of baked Alaska don’t care for meringue that isn’t fully cooked. If raw, the meringue can have an unwanted “wet” sensation in the mouth. To avoid this consistency, it is important to follow the recipe correctly. It’s generally better to have a baked Alaska with slightly melted ice cream, than to have one with wet meringue.
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