Tiramisu Baking Class: Traditional and Strawberry

Make authentic French tiramisu from scratch in a private baking class, bookable entirely on your schedule.


Vljpastry
Vljpastry
5.0 (7)

2.5 hours Class size 1 to 4 guests    

  $150 (Afterpay & PayPal Pay in 4 available)

The Ladyfinger Biscuit

The Ladyfinger Biscuit

Make the base from scratch — whipping egg whites into a meringue, folding in the yolks and sifted flours, then piping or spreading onto a tray and baking to golden perfection.


The Coffee Soaking Syrup

The Coffee Soaking Syrup

Prepare a caramel-based coffee syrup with a gelatin set — then soak the warm biscuit generously so it absorbs every drop of flavour.


The Chocolate Crunch Coating

The Chocolate Crunch Coating

Brush the soaked, frozen biscuit with a thin layer of melted chocolate and cocoa butter. This signature VLJpastry step creates the delicate crunch hidden between the biscuit and the mousse.


The Mascarpone Mousse

The Mascarpone Mousse

Whisk egg yolks and sugar to a pale, airy ribbon, fold in mascarpone, then finish with whipped cream. Light, silky and intensely flavoured.


Assembly — Traditional

Assembly — Traditional

Layer biscuit and mousse, finish with a generous dusting of unsweetened cocoa powder. Classic, elegant, unmistakably French.


Assembly — Strawberry Variant

Assembly — Strawberry Variant

Swap the coffee syrup for a fresh strawberry coulis, add seasonal fruit between the layers, and finish with strawberry slices on top.


Tasting & Take-Home

Tasting & Take-Home

Set in the fridge while you enjoy a coffee with Vanessa. Then pack up your four individual portions to take home — ready to impress.


Tiramisu, the French way — on your terms.
This is a private baking class, bookable exclusively for you and your group. There are no fixed public sessions — you choose the date and time that works for you, within Vanessa's available hours.
In this hands-on class, you'll learn to make tiramisu entirely from scratch — including homemade ladyfinger biscuits, a coffee soaking syrup with a secret crunch layer, and a light, velvety mascarpone mousse. No shortcuts, no packet mixes. Just proper French patisserie technique in a warm, welcoming kitchen.
You'll make two variants side by side:
  • Traditional — coffee-soaked biscuit, chocolate crunch coating, mascarpone mousse, cocoa dusting
  • Strawberry — fresh strawberry coulis, seasonal fruit, mascarpone mousse
What makes this tiramisu different? A brushed chocolate and cocoa butter coating between the biscuit and the mousse — a signature VLJpastry touch that adds a delicate crunch you simply won't find anywhere else.
Classes are kept deliberately small — a maximum of 4 participants — so I can guide you through every step, answer every question, and make sure you leave with both a beautiful dessert and a technique you can genuinely reproduce at home.
You take home everything you make. Four individual tiramisu portions, ready to serve.
What you'll get
Guests will get:
  • A fully private session — no strangers, just your group
  • Personal guidance from Vanessa throughout every step
  • Hands-on experience making two tiramisu variants from scratch
  • A printed recipe card to recreate the dessert at home
  • All ingredients and equipment provided
  • Four individual tiramisu portions to take home
Knowledge required
None. This class is designed for complete beginners. If you can crack an egg, you're ready.
What to bring
Just yourself and an appetite. Wear comfortable clothing you don't mind getting a little floury.
Location

Frenchs Forest, NSW

Exact location is masked for privacy. You'll automatically get the specific address after booking.

Your teacher can also travel within 20 kms of Frenchs Forest, to a venue of your choice for a private class.

Tiramisu Baking Class: Traditional and Strawberry location
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Your teacher

Vljpastry
Vljpastry

5.0 (7)
female Women-owned

From Engineering to the Art of French Pastry
​Hi, I am Vanessa! My journey started in a very different world working as an IT Engineer in France. While I spent my days solving complex problems, my true sanctuary was always the kitchen. Baking has been my lifelong passion and my favorite way to relax while raising my four children.
​When we moved to Australia four years ago, I decided to turn my passion into VLJpastry. My mission? To teach you how to achieve professional results using standard home kitchen equipment. You do not need a high tech lab to bake like a French chef!
​Authentic Boutique Workshops at My Studio
​I believe the best way to learn is by doing. That is why I host small, intimate groups of 1 to 4 people in my cozy Frenchs Forest kitchen. This ensures you get my full attention and a truly personalized experience.
​I do not just do demonstrations; I offer a full hands on experience where you will do everything from A to Z. We always take a break in the middle for a tasting session, allowing us to relax and enjoy the moment de détente together. It is not just a class; it is a connection.
​Team Building, Parties and French Immersion
​Building on this intimate experience, I also offer boutique Team Building sessions and private events. Baking together is a fantastic way to foster communication and creativity within a team all while having fun! I can host these at my studio or travel to your office or home kitchen for birthdays and corporate gatherings.
​For those looking for a cultural twist, I also provide a total French immersion. Having hosted several groups wanting a day in Paris vibe, I can conduct the entire workshop in French. It is a wonderful way to practice the language while whisking a chocolate ganache!
​My goal is simple: to give you the skills and the confidence to recreate French magic in your own home.

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class V48I01Z33L 34c052b7f77f35dccea660a6ce51910d production sydney Sydney NSW AU sydney