BAKED ALASKA AT YVONNE’S
It takes a fearless hand to do justice to the baked Alaska. Pastry chef Liz O’Connell leans into the challenge, pairing chocolate cake with vanilla semifreddo, and brings in candy bar nougat, pistachios, chocolate almonds and salted caramel. Then she covers the whole thing with meringue and torches it to create an igloo that’s delightfully delicious. 2 Winter Place, 617.267.0047, yvonnesboston.com
DECONSTRUCTED CANNOLI AT NEBO
Sisters Carla and Christine Pallotta may hail from the North End, but the chefowners don’t stand on ceremony when it comes to reinventing certain stalwarts. In their latest rendition of the cannoli, they flatten out the traditional shell, fill it with rich ricotta cream between each layer and shower everything with confectionary sugar. 520 Atlantic Ave., 617.723.6326, neboboston.com
BUTTERSCOTCH BREAD PUDDING AT EASTERN STANDARD
Elevating a humble New England classic to heights like this is no easy task. You’ve got to nail the balance between the custardy base, the spongy cake and the candylike notes of the butterscotch, and make sure all of it has enough structure to stand up to the cold creaminess of a scoop of praline ice cream. 528 Commonwealth Ave., 617.532.9100, easternstandardboston.com
CHERRY BLOSSOM ENTREMET AT THE HARVEST
Joshua Livsey, the 28-year-old sugar wunderkind and renowned cake whisperer, mixes cherry mousse with almond creme, milk chocolate hazelnut dacquoise crunch and bergamot preserves. Catch him in action on Food Network’s Best Bakers in America. 44 Brattle St., Cambridge, 617.868.2255, harvestcambridge.com
Photography by: PHOTO BY ANDY RYAN
