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 custards, gelatins, ice creams, pastries, pies, puddings, and sweet soups, and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts. The word "dessert" originated from the French word "desservir," meaning "to clear the table." Its first known use was in 1600, in a health education manual entitled "Naturall and artificial Directions for Health", written by William Vaughan. In his "A History of Dessert" (2013), Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of