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What is Baked Alaska?

Baked Alaska dates back to 1876 when Delmonico's restaurant in New York developed the dish in honor of the U.S. purchasing Alaska from Russia.
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  • Written By: Tricia Ellis-Christensen
  • Edited By: O. Wallace
  • Last Modified Date: 16 July 2014
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A baked Alaska is an ice cream dish that is topped off with a lightly baked meringue. It may also be called a Norwegian omelet or an omelet surprise.

This dish received its current designation in 1876, from the popular restaurant, Delmonico’s in New York. The Delmonico’s version may have been named baked Alaska in honor of the US acquiring the territory of Alaska. Others cite the dessert's similar appearance to Alaskan glaciers, as a reason for its name.

Baked Alaska had been made prior to this date, with meringue and whipped egg whites; it is said to have been first developed and baked in the very early 19th century. It became a particularly popular dish in the 1960s because of its hot exterior and cold interior. As well, baked Alaska offered a dramatic presentation — colored ice creams, like strawberry or peach, were used to create a contrast in color with the white outside layer of meringue.

In traditional recipes for baked Alaska, ice cream is spooned onto a layer of chilled sponge cake. A layer of meringue is added to the top. The whole item is then cooked in the oven in order to make the meringue more firm. 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 refrozen. Glass dishes should be avoided, since the dish may shatter when placed in a warm oven.

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Muffin tins or ramekins can be used to make individual servings of baked Alaska. These may be easier to make because the baking time on the smaller servings is shorter. The meringue browns more quickly, and there is less chance of melting the ice cream.

Some baked Alaskan enthusiasts do not care for meringue that is not thoroughly cooked. If undercooked, meringue can have an undesirable “wet” mouth feel. To avoid this texture, it's important to properly follow the recipe. It is generally better to have a baked Alaska with slightly melted ice cream, than to have one with wet meringue.

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Discuss this Article

jonrss
Post 5
I had a mini baked Alaska at a dinner party a few weeks ago. It was about the size of a cupcake.

I love baked Alaska but sometimes it is too much. I have been served some ridiculous portions in the past. Having just a little was a great way of enjoying baked Alaska without out feeling like you have an ice cream baby inside you.

truman12
Post 4

That piece of advice about the glass dish is a good one. The first time I tried to make baked Alaska I used a glass dish without even thinking about it. I was so excited for it to be done and then I heard this very loud crack from inside the oven.

The whole container had shattered and dumped all the ingredients all over the hot oven. My dessert was ruined and my oven was a disaster. Plus I had lost a good pan.

tigers88
Post 3
Baked Alaska is one of my all time favorite deserts. I always get excited when I see it on a menu. Even though I am not usually a desert person I will plan ahead and be sure to save room for desert.

Baked Alaska is like no other dish, not even like any other ice cream kind of dish. It is so novel. Desserts can quickly run together but baked Alaska always remains unique.

anon139334
Post 2

What a stupid name, even in France ("omelette norvégienne") nobody can guess its origin. Anyway, it's delicious.

jabuka
Post 1

You need to turn oven to the highest temperature possible, and it takes only a few minutes to bake the meringue.

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