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Culture & Lifestyle • Dessert

Baked Alaska

Baked Alaska is a dessert made of ice cream and cake covered with meringue, which is browned quickly in a hot oven or with a torch.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Baked Alaska is a dessert made of ice cream and cake covered with meringue, which is browned quickly in a hot oven or with a torch. Also known as Bombe Alaska and omelette norvégienne, it is associated with American culinary history and commonly linked to Delmonico's restaurant in New York City and to the 1867 U.S. purchase of Alaska.

Description

Baked Alaska is a layered dessert combining ice cream, sponge cake or similar cake, and meringue. Its defining feature is the contrast between the frozen interior and the browned exterior.

History

The dessert is commonly traced to 19th-century American fine dining, especially Delmonico's in New York City. Sources also link its name to the 1867 purchase of Alaska from Russia, though the exact origin story is not fully settled.

Preparation

The assembled dessert is chilled or frozen before being exposed briefly to intense heat. The insulating effect of the meringue helps protect the ice cream while the exterior browns.

Names and variants

Baked Alaska has several names in different culinary traditions, including bombe Alaska and omelette norvégienne. Earlier or related versions used pastry shells or other hot casings around ice cream.

Key facts

  • Baked Alaska consists of ice cream and cake covered with browned meringue.
  • The dessert is baked briefly at very high heat so the meringue browns without melting the ice cream.
  • It is widely described as a dessert of American origin.
  • The name is commonly linked to the United States' acquisition of Alaska in 1867.
  • A frequently cited early version was created at Delmonico's in New York City under chef Charles Ranhofer.
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Canadian context

Baked Alaska appears on restaurant menus and in home baking across Canada, especially in contexts influenced by French and North American dessert traditions. The French name omelette norvégienne is also relevant in Canadian French culinary usage.

Frequently asked questions

What is Baked Alaska?
A dessert made of ice cream and cake covered with meringue and browned briefly at high heat.
Why is it called Baked Alaska?
The name is commonly linked to the U.S. purchase of Alaska in 1867 and later American naming traditions.
Where did Baked Alaska come from?
It is generally described as an American dessert, with a strong historical association with Delmonico's restaurant in New York City.
How does the ice cream not melt?
The meringue acts as an insulating layer, so the outside browns before the interior warms enough to melt.
What are other names for Baked Alaska?
Common alternatives include bombe Alaska, omelette norvégienne, Norwegian omelette, omelette surprise, and glace au four.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Baked_Alaska
    Supports: Basic composition, alternative names, and general preparation method
  2. Encyclopaedia Britannica — https://www.britannica.com/topic/baked-Alaska
    Supports: Dessert definition, American origin, ingredients, and quick high-heat browning
  3. NPR — https://www.npr.org/sections/thesalt/2016/03/29/469957638/baked-alaska-a-creation-story-shrouded-in-mystery
    Supports: Name linked to the 1867 Alaska purchase and the dessert's American naming context
  4. Whats Cooking America — https://whatscookingamerica.net/history/icecream/bakedalaska.htm
    Supports: Alternative names and historical variants
  5. NPR — https://www.npr.org/sections/thesalt/161357400/foodways/archive?date=3-31-2016
    Supports: Delmonico's historical version and ingredients