Travel Chef

Passport & Plate - Baked Alaska

USA | Wednesday, February 12, 2014 | 2 photos

Ingredients
swiss roll/sponge cake
meringue
ice-cream
fruit
brandy

 

How to prepare this recipe
slice swiss/or sponge cake roll into rings
place on baking sheet and sprinkle with liquor
place ice cream ball in the middle of each slice
pack fruit around the ice cream
fill piping bag and pipe around fruit and ice ceam
make sure everything is covered and that there is no holes
bake in oven until meringue turns golden brown
pour brandy over and light flambé
serve immediately

 

The story behind this recipe
I don't know If you mean MY story behind the recipe or how it was invented.... My story is, I have made it a few times and I love the taste of the warm meringue and then when you dig deeper into the dessert you get that cold taste of very good vanilla ice-cream!! I am actually more interested in cooking that baking and desserts! But unfortunately we can only choose 1 recipe! Story behind the baked Alaska! -' The concept of a Baked Alaska dessert was around before it was actually termed Baked Alaska. At a White House dinner thrown by Thomas Jefferson in 1802, a guest described the dessert as "Ice-cream very good, crust wholly dried, crumbled into thin flakes." A physicist named Benjamin Thompson made a claim to inventing it in 1804 after doing an experiment with egg whites; he called it omelette a la norvegienne (Norwegian omelette).' I hope that is the information that you are looking for!