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We'll make a festive rosemary wreath focaccia and we'll be using panettone, a traditional for the tiramisu.What You'll Learn
Making a same-day focaccia dough.
Proofing and folding methods.
Focaccia ingredients and yeast activation.
Autolyse, texture and crumb.
Toppings and flavourings.
Shaping and dimpling dough techniques.
Tiramisu tools and ingredients
Whipping egg whites and yolks for consistency.
Tiramisu layering and storing.
What You'll Eat
Taste and test your way through the class. Zabaglione, Savoiardi, Chocolate.
Homemade focaccia, dips and an buffet of antipasti.
Tiramisu to top it all off.
What You'll Take Home
A large loaf of focaccia dough, ready to bake at home.
Two freshly made tiramisus to enjoy later.
A set of detailed baking and making instructions for both focaccia and tiramisu.
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