At Gelato Messina our job is to make people happy. Our cabinets are stocked with 40 freshly churned flavours, made from the very best, real ingredients. Every week, there are 5 new ‘specials’, plus we make weird and wonderful gelato cakes!
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Hazelnut Zucotto ( Small or Large ) (E)(N)(A)(G)(D)
Adopted from a traditional Sicilian recipe, this was Messina’s first gelato cake and has since evolved to become our signature cake. Our ‘Classic’ version is filled with both hazelnut and gianduia gelato. It is encased in a frangelico soaked hazelnut sponge & hazelnut cream, then finished in a gianduia mirror glaze.
Contains a wild strawberry sorbet centre with vanilla chantilly and strawberry gelato, all on a base of marsala and strawberry syrup soaked sponge. Finished with piped meringue and raspberries.
Consists of dulce de leche, chocolate chip gelato, vanilla chantilly, and flourless chocolate sponge, finished with a white chocolate ganache (orange coloured finish).
The Block (N)(D)
The Block contains layers of both peanut butter and salted caramel gelato, atop a white chocolate, peanut butter and peanut praline base. All finished with a white chocolate velvet spray and a peanut chocolate florentine.
Triple Chocolate (E)(D)
For lovers of chocolate.. Milk chocolate gelato covers strips of both white chocolate and dark chocolate fondant gelato. Finished with a white chocolate velvet spray and a milk chocolate block on top. Sits on a thin layer of flourless chocolate sponge.
Bombe Alaska (E)(D)
This is our take on the classic dome shaped dessert. This cake contains the perfect pairing of raspberry sorbet and chocolate fondant gelato, on a bed of flourless chocolate sponge, finished with Italian meringue.
Dr. Evil's Magic Mushroom (E)(N)(G)(D)
Filled with dark chocolate gelato, peanut cookies and dulce de leche, sitting on 'grass' made from popping candy, white chocolate and crushed biscuit. Covered in a layer of flourless chocolate sponge, red ganache and whit chocolate buttons.