The Viennese Mélange Sabayon looks deceptively like a regular cappuccino, but it’s really a multi-layered frozen treat. At the bottom is a layer of espresso sabayon, with two scoops of coffee ice cream in the middle, topped with a frothy layer of almond whipped cream. The consistencies of all three layers meld into one another — creamy, refreshing and smooth — and they must all be tasted together for the full effect. The almond whipped cream holds its weight by adding subtle nutty flavor and cuts the edge of its richer coffee counterparts. It’s extremely light, bouncy and perfectly balanced. Wallsé pastry chef Matthew Lodes once again blows me away with this new creation.