If you don't have the bank balance to fly to Prague to buy doughnut ice-cream cones, don't worry - Adriano Zumbo is now serving his twist on this dessert craze in Australia. And he's not the only one.
Inspired by our story on the Instagram-fuelled trend - where we suggested creating a DIY local version by topping cone-shaped custard pastries from Zumbo's Little Frankie's cafe in Melbourne with a good swirl of soft-serve from his Fancy Nance outlet nearby - Zumbo has now done the hard work for you.
The patissier is serving straight-up doughnut cones loaded high with ice-cream and all-you-can-fit trimmings at Little Frankie's.
"We thought we would give it a shot," Adriano Zumbo says. "The response has been amazing. We started selling them on Thursday in Little Frankie's, we had people buying them at 9am on the dot as soon as we opened. Quite the breakfast."
So instead of corn flakes or toast (if you're an earlybird), you can start your day with Zumbo's salted caramel and V8 vanilla soft serve on doughnut cones. You can also turn up at a more dessert-conventional time.
And there's still some DIY fun involved with the ice-cream, because you can choose from eight toppings (pop rock chocolate chards, cookies or star-shaped pretzels, anyone?) and sprinkle and stack as many as you like onto the soft-serve cones (which are sold for $7 each).
If you live in Sydney and feel dessert-sparked jealousy - good news, Zumbo will be bringing doughnut ice-cream cones to a NSW outlet soon. And it's not the only Sydney eatery that's offering this sugary trend - Milky Lane in Bondi is scheduled to reopen in mid-April with traditional-style Trdelnik pastries (like in Europe, where this dessert craze first started overtaking Instagram feeds), and they'll be teeming with Nutella, dulce de leche, hot caramel fudge and other sweet-tooth-sating soft-serve flavours.
"We imported an original, authentic and traditional oven from Slovenia, which is used to cook the cones to perfection," says Milky Lane owner, Christian Avant. "Customs asked a few questions upon arrival but once we told them what it was and what it was for, the customs officer funnily enough said he had heard about them and wanted to come down."
He's embracing the classic European recipe, but the store has (in mash-up-embracing fashion) named its versions CoNuts (cone doughnut).
"Today is our first day cooking them with all of the traditional methods and equipment, which is very exciting," he says.
"We will be first coating the CoNuts in cinnamon sugar, amongst other things, and filling them with salted caramel, Belgian chocolate and vanilla soft-serve with liquid Nutella and more delicious toppings.
"We've also purchased lots of different chocolate bars and nuts that we will be crushing to then add into the soft serve for hidden surprises."