Last summer, just before the Australia Day long weekend, Piccolina Gelateria put its own spin on Australia’s beloved cube of sponge and coconut, the lamington. The cake-gelato love child was such a hit that it’s doubling down on the Australiana with a new summer special.

This year Piccolina owner Sandra Foti offers a happy marriage between two Aussie favourites: trifle and the pav.

“We wanted to pick something really quintessentially Australian, something really iconic,” says Foti. “All Aussies have those memories of pavlova and a trifle … [everybody] digging in and serving it up, and it’s a bit messy.”

Piccolina’s hybrid combines the best parts of both desserts. It sits on a foundation of passionfruit curd, with a generous helping of shortbread crumble. All of that’s sandwiched between layers of Piccolina’s classic vanilla gelato and a refreshing raspberry sorbet.

“We wanted to get those really fresh flavours through,” says Foti.

The creation is finished with spires of marshmallow-y torched Italian meringue and pearls of tangy raspberry gel.

It’s designed to serve 18 to 20 people and comes with a glass trifle bowl and a limited-edition Piccolina cooler bag, so you can get it home in one piece.

The cooler bag is a riff on the Aussie tradition of turning up to a barbeque with an esky, and it can be used all summer long.

“It could easily fit a salad bowl and a couple of bottles of champagne,” Foti says – or, of course, more gelato.

The limited-edition dessert is available by pre-order only and can be collected from all three of Piccolina’s stores from January 18 to February 4. Order online.