Not all tiramisù is the same—and this class shows you why. In a small group in Florence, you will prepare it from scratch, including homemade ladyfingers, following a clear and structured method. ✔ Make tiramisù completely from scratch, including handmade savoiardi ✔ Learn how to safely pasteurize eggs for a creamy, stable result ✔ Small group experience with real hands-on work (not a demonstration) ✔ Follow a method you can easily replicate at home ✔ Taste a rare sweet wine from a small local Tuscan producer ✔ High-quality ingredients in a dedicated professional kitchen This is not a simplified class. You will prepare savoiardi by hand, understanding the correct structure and baking process needed for a light, dry texture—essential for proper tiramisù. A key step is learning how to pasteurize eggs correctly, a fundamental technique in Italian pastry that ensures safety and the right cream texture. You will then assemble your tiramisù focusing on balance, layering, and texture, using a method designed to be precise and reproducible.