Gelato Messina's Next Limited-Release Dessert Is a Super-Fancy Version of Viennetta
It combines fior di latte gelato with choc chips and chocolate fudge, then covers it all with piped vanilla chantilly as well as a chocolate velvet spray.
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 Iced VoVo gelato. Up next: a Messina version of that vanilla and chocolate-layered ice cream cake everyone considered the height of extravagance as a child.
Yes, we're talking about Viennetta. If you've been indulging your sweet tooth over the past few months — frozen desserts were subject to strict item limits back in March, so plenty of folks clearly went big on sugary comfort food — then consider your tastebuds primed for this super-fancy take on the nostalgic favouritte. It's another of Messina's limited releases, with tubs of the rippled gelato creation available at all its stores for a very short period.
Wondering what exactly Messina's Viennetta — or Messinetta, as it has been dubbed — entails? It combines fior di latte gelato with choc chips and chocolate fudge, then covers it all with piped vanilla chantilly as well as a chocolate velvet spray. And yes, the end result looks like the dessert you know and love. If it didn't, it just wouldn't be as exciting.
The latest release in Messina's new 'Hot Tub' series, Messinetta gelato can only be ordered online on Monday, August 10, with a one-litre tub setting you back $30. You can then go into your chosen Messina store to pick up your tub between Friday, August 14–Sunday, August 16.
Gelato Messina's Messinetta gelato tubs will be available to order on Monday, August 10, for pick up between Friday, August 14–Sunday, August 16 — keep an eye on the Messina website for further details.
Published on August 08, 2020 by Sarah Ward