[1] Another common method of browning the meringue is to torch the dessert, sometimes even lighting it on fire for presentational purposes.

[3] During the Paris World's Fair in 1867, the chef of the Grand Hôtel decided to create a "scientific dessert" by using Benjamin Thompson's discovery of the low thermal conductivity of egg whites.

[4][5] In 1969, the recently invented microwave oven enabled the Hungarian gastrophysicist Nicholas Kurti to produce a reverse baked Alaska (also called a "Frozen Florida")—a frozen shell of meringue filled with hot liquor.

[7] Flame on the iceberg is a popular dessert in Hong Kong that is similar to baked Alaska.

Whisky and syrup are poured over the top and the ball set alight before serving.