Tania Cusack with a lovely and summery take on the classic dessert.
By Tania Cusack
Baked Alaska… Cake , Ice cream, Berries and Praline what could be better….. not much in my books. I made this the other day amongst a discussion of it’s origins. As usual every country steps up to claim the invention of such a delicious dish. In this case the French try to muscle in and so do the Chinese but of course we all know the real beginnings of the Baked Alaska were in America. The name ‘Baked Alaska’ was coined at Delmonico’s Restaurant by their chef Charles Ranhofer in 1876 to honor the recently acquired American territory. What do you know…….. invented in America!. It is sometimes called a Bomb Alaska, as a small puddle can be made in the top, liqeuer added and then it is set alight when brought to the table. I’m going with the unlit version.
All I know is it’s delicious. The meringue is browned either under a hot grill or in the oven and this layer on the outside protects the ice cream. It’s a great summer dessert. Make the inside ahead of time and the meringue when you serve them or if you like you can pipe freeze and brown when you wanrt to serve. Just let it sit out for 5-10 minutes before browning. I have added the recipe for cake and icecream but you could use store bought if you want. The golden syrup ice cream is easy and delicious and Ifirst used it here to go with Tarte TartinPrint
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.