Baked Alaska (also known as glace au four, omelette à la norvégienne, Norwegian omelette and omelette surprise) is a dessert 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 just long enough to firm the meringue. The meringue is an effective insulator, and the short cooking time prevents the heat from getting through to the ice cream.
It appears baked Alaska is a combination of origins. A master cook (from a Chinese delegation visiting Paris) introduced the concept to French chef Balzac of the Grand Hotel. Taken with the idea, the French substituted pastry with meringue, and named the dish omelette surprise or omelette à la norvégienne; the Norwegian epithet was used as a consequence of its Arctic appearance and cold center. Some assert though, that the discovery of meringue not melting led to the creation of what we know as baked Alaska.
Matt: WRONG
Record: 105-82
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