Baked Alaska Saint Pierre

Flaming on the outside, frozen within, Baked Alaska is a culinary contradiction: Layers of cake that sandwich ice cream are swathed in marshmallow meringue, baked until the exterior is toasted, then flambéed for a thrilling finale.

The dish itself, attributed abroad to other chilly climes such as Norway (“Omelette Norwegge”) and Siberia (“Omelette Sibérienne”) predates the 1867 land deal that inspired its American name. But its success, and consequent fame, can be traced to the turn of the 18th century, when American scientist Benjamin Thompson discovered the insulating effects of meringue–or more specifically, of the air bubbles contained within whipped egg whites.

According to NPR, “the original [Alaskan-dubbed] version consisted of banana ice cream, walnut spice cake, and meringue torched to a golden brown.” In the years since there have been many variations; a wide assortment of cakes and brownies and most flavors of ice cream can be mixed and matched for a successful rendition. This refreshing citrus-forward take on the classic features spongy génoise, orange ice cream—a silky combination of store-bought vanilla ice cream and bittersweet marmalade—and tangy orange sorbet. Most of the recipe can be prepared ahead of time, so when you’re ready to serve, all that’s left is to bake its marshmallowy meringue, strike a match, and carefully step back as the flames ignite and your guests ooh and ahh.–Lawrence Karol

Editor’s note: This recipe was originally published in the June 2004 issue of ‘Gourmet’ and first appeared online August 20, 2004.