Baked Alaska made a comeback in the 1990s, but hasn’t been a Gotham favourite for a while now. Which is interesting given that Delmonico’s, America’s first fine-dining restaurant and a New York institution, is credited with importing it from France.
If baked Alaska reappears again, it should be in s’mores form! For me, the signature meringue and combination of hot and cold elements recalls all that is great about the fireside treat. I savoured incredible upmarket s’mores all across the city, from Dominique Ansel’s famous frozen version that’s torched to order to a standout interpretation at The Standard East Village’s hot new restaurant Narcissa. But not one s’mores baked Alaska.
So I’m leading the charge. Here, a buttery cookie base is topped with molten chocolate cake, a scoop of the best coffee ice cream you can find, and finished off in charred sticky meringue. It’s rich and the most delicious dessert.