You know how some things go viral once and all the magic behind them is forever lost? Not Philippe Chow’s Cotton Candy Baked Alaska. That thing first went viral back in 2015 and has remained as magical as ever. Trust. We got to see it all come together behind the scenes.
The perpetually popular treat (which pastry chef Terri Dreisbech confirmed is still the most oft-ordered on the menu) first comes together by creating a crazy-rich ice cream of sorts. Whipped cream, yogurt, roasted strawberries, orange zest, salt, and chocolate syrup are combined to make a creamy Baked Alaska base.
While that freezes—as most ice cream is wont to do—Dreisbech not only bakes brownies, but she also whips Swiss meringue and creates a mound of cotton candy that is quite literally about half her height. Seriously. That’s straight pink sugar and it is wild.
Eventually, with some careful maneuvering, the cotton candy is placed atop the solidified and brownie-mounted dessert. By the time it gets to you, it’s just about ready to burn. The last step? A vial of dark rum meets a blowtorch. And boom.
Find it only at Philippe Chow in NYC.