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Cronuts, duffins – and now the waffogato

The latest double-whammy of a dessert is the waffogato – a combination of waffle-shaped ice-cream with maple syrup espresso. Is there no end to this crossover creativity?

The waffogato, brought to us by New York bakery Dominique Ansel.

Dominique Ansel is at it again. The Heston Blumenthal of the New York bakery scene, who previously brought us the cronut – half-croissant, half-doughnut – has unveiled his latest hybrid: the waffogato.

A cross between a waffle and affogato (an Italian dessert of ice-cream with an espresso poured over it), it comprises a waffle-shaped block of ice-cream to which a hot maple syrup espresso is added, so that the ice-cream melts, liberating pieces of Belgian waffle and, erm, tapioca.

“It’s a little like a milkshake at the end,” Ansel told the Wall Street Journal earlier this week, before unveiling the waffogato at a fundraising dinner. It goes on sale at his eponymous SoHo bakery from 9 May.

You may raise a sceptical eyebrow at all this, perhaps feel a little queasy at the mere mention of tapioca, but do not be surprised if, this time next month, waffogato variations are everywhere.

Not all Ansel’s ideas translate – for instance, serving milk in edible chocolate cookie “glasses” was a bit too Happy Days to go global – but Ansel’s cronut inspired a worldwide wave of genetic baking mutations, not to mention a flurry of controversy.

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