Over the weekend while preparing a dinner party at home, I was inspired by a dessert we'd done with my old chef for a special event. It was a grand Lyonnaise-inspired meal for a producer of wines. The finale was a dessert I always liked. It had three components; distinctly summer strawberries macerated in red wine alongside waffles and an ice cream made with mascarpone. But this time I decided to make a sourdough version of Liégeoise gaufre, the kind you get in Europe with powdered sugar or some toppings, chocolate. Here's what I got!