Piccolina Gelateria Adds Three New Cakes to the Line-Up
Piccolina Gelateria has a habit of making gelato feel like an event. Beyond their scoops and cones, the Melbourne-born brand has carved out a reputation for gelato cakes that blur the line between nostalgia and invention. Now, they’ve released three new additions, each with its own personality: tropical, citrus-forward, and a reimagined Italian classic.
The Final Jam
This one wears its name with a wink. The Final Jam ($79, serves 12–14) is built for summer tables, even if Melbourne insists on pretending it’s winter half the year. Mango sorbet and coconut gelato sit on a coconut dacquoise base, layered with mango jam. A white chocolate and toasted coconut glaze covers it all, while mascarpone mousse and passionfruit gel finish it with a sharp lift. It’s a cake that nods to the iconic Weis Bar but pulls it into the present with technique and polish.
Lemon Meringue Monster
Piccolina calls it The Lemon Meringue Monster ($82, serves 12–14), and for once, the word “monster” isn’t marketing fluff. It’s a towering, meringue-coated creation that leans into citrus like it has something to prove. Beneath the meringue is lemon and vanilla bean gelato, lemon verbena cake, lemon curd, orange jelly, graham cracker crumb, and candied peel.
The cake feels designed for those who want tartness with teeth. Sweetness is there, but the point is the tension between bite and comfort.
Tiramisu
Every Melbourne café claims to do a tiramisu, but few attempt one in cake-gelato hybrid form. Tiramisu ($45, serves 4–6) is Piccolina’s more intimate option. It uses mascarpone gelato and coffee gelato with savoiardi sponge soaked in marsala and espresso syrup, dressed in a dark chocolate glaze and dusted with Dutch cocoa.
It’s not a radical reinvention—it’s respectful, but also playful. Like nonna’s tiramisu went to Lygon Street and swapped out espresso for a double shot piccolo.
Why These Cakes Matter
Piccolina’s cakes have become part of Melbourne’s dessert shorthand, standing in for the city’s love of detail, craft, and the theatre of food. They aren’t everyday cakes—they’re designed for birthdays, shared tables, and moments where the dessert is the conversation.
These three new additions are a clever spread: one tropical, one citrus, one coffee. Each appeals to a different mood and occasion, ensuring no guest leaves unmoved at the dessert table.
In a city that obsesses equally over laneway coffee and late-night sweets, Piccolina keeps raising the stakes. Their latest release proves they know exactly how to keep Melbourne talking: by giving us something worth slicing into.
Explore the full range at Piccolina Gelateria.
Piccolina Gelateria has a habit of making gelato feel like an event. Beyond their scoops and cones, the Melbourne-born brand has carved out a reputation for gelato cakes that blur the line between nostalgia and invention. Now, they’ve released three new additions, each with its own personality: tropical, citrus-forward, and a reimagined Italian classic.
