By Desiree Salas (media@latinospost.com) | First Posted: Apr 29, 2014 06:35 AM EDT

Last year Dominique Ansel rolled out the infamous cronut from his Soho, New York City bakery oven, iginiting a queuing frenzy among fans of the delectable pastry and a veritable cronut fad that has seen other bakeshop issuing their own take on the croissant-doughnut hybrid. Ansel has since been launched into baking fame, making his little shop a must-visit for pastry lovers around the globe.

Now, Ansel has once again unleashed upon us a new version of the affogato, a coffee-based beverage; or rather, has churned out yet another curious baking hybrid - the waffogato. Will this catch on and become the huge hit that the cronut was and still is?

"The New York-based chef has created a waffle made out of ice cream and topped with a maple syrup espresso, which will make its debut at a hunger relief fundraiser in New York City Monday night," Time reported. "Ansel's waffogato, a breakfast-themed take on the Italian dessert of ice cream topped with espresso, will be available in his Soho bakery starting May 9."

The waffle itself is "laced with Belgium waffle bits and set in a cup where warm, maple syrup espresso is poured on top."

"As the ice cream melts, little tapioca pearls are revealed and float in the melted ice cream espresso sauce," the caption accompanying the Instagram snap of his newest creation read.

Sounds very, very mouth-watering. It looks like the long cronut queue will be paired by another one for this unique concoction.

However, the waffogato is not the only new edible invention that Ansel churned out since the cronut. He has also made the frozen s'more, which is "a shot glass-shaped cookie containing milk and a chocolate souffle inside a brioche that foxed the culinary community," The Daily Mail noted.

Ansel's team will be serving up small servings of the waffogato at the Taste of the Nation charity event. The new treat will be sold later on May 9 in his shop at $7. 

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