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 spoon Dessert spoon A dessert spoon is a spoon designed specifically for eating dessert and sometimes used for soup or cereals. Similar in size to a soup spoon (intermediate between a teaspoon and a tablespoon) but with an oval rather than round bowl, it typically has a capacity around twice that of a teaspoon. The use of dessert spoons around the world varies greatly; in some areas, they are very common while in other places the use of the dessert spoon is almost unheard of—with diners using forks or teaspoons for their desserts instead. In most traditional table settings, the dessert