Baked Alaska Florida" in 1894, apparently referring to the contrast between its cold and hot elements. The dish is also known as an "omelette à la norvégienne" or "Norwegian omelette", which similarly refers to the cold climate of Norway. The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue. In 1969, the recently invented microwave oven enabled Hungarian gastrophysicist Nicholas Kurti to produce a
Dessert nalysnyky or blintz or oladi (pancakes), and syrniki are served with honey and jam as desserts. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants. Dulce de leche is a very common confection in Argentina. In Bolivia, sugarcane, honey and coconut are traditionally used in desserts. "Tawa tawa" is a Bolivian sweet fritter prepared using sugar cane, and "helado de canela" is a dessert that is similar to sherbet which is prepared with cane sugar