Baked Alaska first made its way into print in Fannie Farmer's 1896_ Boston Cooking-School Cook Book,_ but the idea of baking ice cream inside cake and meringue had been around for much of the century. The way was paved in the early 1800s by that genius of thermodynamics Benjamin Thompson, with his work on the resistance of egg whites to heat. Todd Coleman
For a showstopping sweet finish to your special holiday meal, go all-out with a classic croquembouche, baked Alaska, white chocolate mousse, or any one of these seasonal centerpiece desserts.
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