Rachel Leah Blumenthal

"An oldie but a goodie, the baked Alaska at Oleana is a showstopper every time."

Scott Kearnan

"It's big, bold (in flavor) and beautiful."

Megan Ginsberg

"The incredible dessert."

Erik Christensen

"Chef Maura Kilpatrick takes it all to the next level with the legendary tower-like Baked Alaska. A chewy coconut graham cracker crust provides the foundation for coconut ice cream crowned with a sculpted and torched meringue and passion fruit caramel sauce."

Liz Bomze

"The ice cream that sits on top of the macaroon base, also coconut, is buttery, nutty, and ultra-dense; it actually takes some might to push a spoon through it, but it's perfectly creamy and smooth to eat. As for the meringue, it changed my perspective on meringue. The entire exterior is torched to a toasty brown, but once you crack through the shell, it's all satin: tall, spiky peaks of the glossiest, richest, most luxurious whipped eggs whites you've ever had."

Jennifer Che

"Make sure to finish with the baked Alaska!"

Alex Beggs

"At the Cambridge go-to Oleana, Maura Kilpatrick is torching her way to your heart with the Baked Alaska. Inside the meringue topcoat is coconut cake, coconut ice cream, and a passionfruit caramel drizzle."

Boston Magazine

"Baked Alaska is such a dreamy, caramelized puff of fluffy, warm meringue with coconut ice cream, and a delicate macaroon, doused with a pool of brilliant yellow passion fruit caramel, that once you taste it, you may never want another dessert again. It’s simply that good—all at once hot and cold, soft and crispy, sweet and tart."

Joanne Chang

"Boston’s best dish: Oleana’s Baked Alaska. It’s not too sweet, and I love passionfruit."

Nicole Fleming

"Finish a Mediterranean dinner with Baked Alaska at Oleana."