Baked Alaska Recipe - NYT Cooking

The creation of baked alaska is commonly attributed to Charles Ranhofer, the chef at Delmonico’s restaurant in New York who served the dessert as a commentary on the United States’ purchase of the Alaska territory in 1867 He called it ‘Alaska, Florida’ — the contrast between frozen ice cream and torched meringue represented the difference in the country’s climates Consisting of a cake base in addition to the ice cream and meringue, it sounds complicated, but with a little patience, baked alaska is surprisingly simple to make at home
The creation of baked alaska is commonly attributed to Charles Ranhofer, the chef at Delmonico’s restaurant in New York who served the dessert as a commentary on the United States’ purchase of the Alaska territory in 1867. He called it ‘Alaska, Florida’ — the contrast between frozen ice cream and torched meringue represented the difference in the country’s climates. Consisting of a cake base in addition to the ice cream and meringue, it sounds complicated, but with a little patience, baked alaska is surprisingly simple to make at home. It takes time to let each layer freeze, but that makes it an ideal dessert to prepare in advance. Chocolate and cherry ice cream are just suggestions; feel free to choose your own favorites, keeping in mind that contrasting colors will make for a particularly beautiful dessert.

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