There are certain desserts that are extraordinary when done right and simply inedible when done wrong. Case in point: biscotti and tiramisu. A perfect biscotti should be crisp but not tooth-shattering, crumbly but not dusty. Tiramisu ought to be an elegant balance of tender savoiardi (ladyfingers), boozy Marsala and a punch of espresso—but too often it’s a soggy, one-note mess. Join guest chef and Italian baking extraordinaire Maria Capdevielle for a workshop where you’ll learn to make the good versions of both of these Italian treats. You’ll learn the science behind biscotti’s two bakes (after all, “twice cooked” is what biscotti means) and will get Maria’s recommendations on how to successfully switch up the flavorings of your biscotti for near-infinite variations. Then, you’ll see why espresso syrup—not straight-up espresso—is a strategic choice in tiramisu. You’ll learn to make a luscious Marsala-spiked custard so good you might find yourself making it to enjoy on its own. And, of course, you’ll get Maria’s tips on sourcing cocoa powder that will do your homemade creation justice. If these two desserts seem like they can only come from great bakeries or exceptional restaurants, join us to be proven wrong.
