Class
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Pesto Tagliolini & Tiramisu
Serves 4
Tagliolini
400 grams (14.10 oz, approximately 3 1/4 cup) all-purpose or 00 flour + extra for dusting work surface
4 fresh eggs, room temperature
Pesto Genovese
100 grams (3.5 oz) fresh basil
100 grams (3.5 oz, approx. 1/2 cup) extra virgin olive oil
100 grams (3.5 oz) parmigiano reggiano cheese
50 grams (1.75 oz) pine nuts or almonds
2 cloves of garlic
Pesto Siciliano
400 grams (14 oz) sundried tomatoes
100 grams (3.5 oz, approx. 1/2 cup) extra virgin olive oil
30 grams (1 oz) pine nuts
30 grams (1 oz) almonds
10 fresh basil leaves
2 cloves of garlic
Tiramisu
750 grams (26.5 oz, approx. 3 1/3 cup) mascarpone
5 fresh eggs, room temperature
250 grams (8.75 oz) ladyfingers or Savoiardi bisuits
120 grams (4.25 oz, approx.2/3 cup) white sugar
300 grams (approx. 1 1/3 cup) prepared coffee with sugar to taste, preferably made in a moka pot
Unsweetened cocoa powder, to taste
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
Tagliolini & Pestos
Large mixing bowl
Large pot
Cheese grater
Cutting board and sharp knives
Work space to knead
Tiramisu
Mixing bowls
Fine mesh sieve / sifter
Glass baking dish
Specialty Items
Get to know Giulia
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