Overview
Spending more time at home is much easier to stomach with a hefty rage of desserts on hand, or at least that seems to be Gelato Messina's pandemic motto. Over the past few months, the gelato fiends have served up plenty of tasty specials, including cookie pies in choc chip, red velvet, choc-hazelnut, and peanut butter and jelly varieties; 40 of its best flavours; and full tubs of both Iced VoVo gelato and Messina's own take on the classic Viennetta ice cream cake.
Up next: a lamington version of the brand's sticky snails. Basically, it's their interpretation of a Cinnabon-style brioche scroll, then combined with an Aussie favourite. It's another of Messina's limited releases, and it'll be available at all of its stores for a very short period.
Wondering what exactly Messina's lamington sticky snail entails? Well, that sticky brioche scroll is filled with vanilla custard, chocolate chips, raspberry jam and chocolate caramel. And, yes, it's then sprinkled with desiccated coconut. If it didn't, the lamington label just couldn't apply.
The sweet bake-at-home bite can only be ordered online on Monday, August 17. On its own, it will cost $20 — but to sweeten the deal, the cult ice creamery has created a few bundle options, should you want some of its famed gelato atop it (vanilla is recommended). You can add on a 500-millilitre tub for $28, a one-litre tub for $36 or a 1.5-litre tub for $39.
Once you've placed your preorder, pick up will be available between Friday, August 21–Sunday, August 23 from your chosen Messina store.
And, once you've got the lamington sticky snail safely home, you just need to whack it in the oven for 20–25 minutes at 160 degrees and voila.
If you're in Melbourne, remember that you can only venture to shops within five kilometres of your house — and only once a day — to get essentials, including food.
Gelato Messina's lamington sticky snails will be available to order on Monday, August 17, for pick up between Friday, August 21–Sunday, August 23 — keep an eye on the Messina website for further details.