Baked Alaska, also known as Bombe Alaska when dark rum is sprinkled once the dessert is in the oven, omelette norvégienne, referring to the cold climate of Norway, frittata a sorpresa or frittata siberiana depending on the country, is a dessert made of three layers: cake, often sponge cake or génoise, ice cream, and meringue.
The name was coined in 1876 by Delmonico’s, a historic New York City restaurant, by the famous chef Charles Ranhofer to honor the acquisition of Alaska by the United States from the Russian Empire in March 1867.
Not easy to make, but very spectacular, it requires quick baking in a very hot oven or the use of a blowtorch (as in my case).
- Difficulty: Difficult
- Cost: Economical
- Rest time: 50 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 1 sponge cake disc
- 2 cups ice cream
- 3 egg whites
- 1 teaspoon cream of tartar
- 4.2 oz sugar
Steps
Line a 9-inch bowl with plastic wrap and fill with ice cream.
You can use different flavors to create a two-tone effect.
Press to adhere.
Place in the freezer for 20 minutes.
Cut the cake base and place it over the ice cream.
Freeze for another 30 minutes.
Whip the egg whites with cream of tartar, slowly adding sugar.
Invert, removing the plastic wrap, and spread with meringue.
Bake in the oven at 500°F for 3-5 minutes.
Alternatively, use the blowtorch to “burn” the meringue.
Serve immediately.
Delmonico’s steak
Historic New York steakhouse opened by two Swiss immigrants in the early 1800s.
It was the place that created the anglicization of the French term “restaurant“, was the first to sell by portion instead of by weight, the first to have an à la carte menu, and the place where not only Baked Alaska was born, but also Eggs Benedict and Lobster Newberg.
A century later, following significant management difficulties, Delmonico’s closed, but its name remains synonymous to this day with high-quality steak in generous portions, typically a “prime rib”
FAQ (Frequently Asked Questions)
What to do if the egg whites won’t whip?
Add a little lemon juice or vinegar.
