- 2-hour tiramisu-making demonstration in Florence
- Relax in a traditional Florentine house and learn the secrets of making authentic tiramisu from your passionate local host
- Sample three types of coffee and test different flavor combinations
- Share cooking tips with other food lovers in your group while indulging in your creation
What You Can Expect
Meaning 'pick-me-up' in Italian, tiramisu is a boozy, indulgent and much-loved dolce (sweet) dish made by layering liqueur- and coffee-laced sponge cake with cocoa and sweet mascarpone cheese. This distinctive dessert is recognized all around the world, yet even in its birthplace, Italy, no tiramisu recipe is ever exactly the same.
As you watch your host make a version of tiramisu, you'll learn how to create a light sponge and discover how to use flavor combinations -- like chocolate and even coconut -- to achieve deliciously different results. Coffee is always a key ingredient, so you'll try three different types that are commonly used: mocha, espresso and americano.
During the demonstration, you'll have chance to hone your tiramisu-making skills by helping the host, should you wish. Whether you actively participate or choose to simply sit back and watch, you’ll get to sit down with your group at the end and enjoy this classic dessert with your choice of tea, coffee or cappuccino. With this class under your belt, you’ll be able to easily make your own tiramisu again at home to impress your family and friends.
Very interesting experience in a cosy private atmosphere, in a very small group! We are now true tiramisu experts! And it was very tasty as well.
The tour is short and basic, but perfect for those new to Italy, just getting their feet wet. The tour was completely within the confines of one of Florence's more intimate markets. Our guide, Linda Sorgiovanni, had been doing the tour for a decade, and her experience showed.
It wasn't physically demanding, and the tour was extremely flexible to allot for extra time wherever we'd want it. She had an excellent realtionship with the local growers and shopkeepers that made us feel like we had an "inside line" to the local cuisine.