Ravenna - Zuppa Inglese Dessert: the Romagna's Trifle Cooking Class

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Zuppa Inglese Dessert: the Romagna's Trifle Cooking Class

Coming soon
(16 reviews)
Silvia's Kitchen, Ravenna, Italy
45 mins
Tip-Supported

About the tour

England has nothing to do with trifle: it is actually a very Italian dessert, born between Emilia Romagna and Tuscany. So called because it originally contained rum, the drink of his majesty's sailors. If you come to Emilia Romagna you can't miss this colourful dessert, often served at grand parent's house during holiday time or in local restaurants and taverns as a perfect way to end a rich lunch. The origins are pretty mysterious and its fatherhood is contended between several cities. If you want to cook along with me here is the ingredients list: INGREDIENTS for up to 5 servings 4 eggs yolks (room temperature) 2 tbsp (30g) corn starch 1 tbs (15g) all purpose flour 1/2 US cup (100g) granulated sugar 1/2 US cup (50 g) extra dark chocolate at least 70% 1 and 1/2 US cup (400 ml) milk 1/2 US CUP fresh cream (100 ml) fresh cream about 12/15 ladyfingers 1/2 US cup (100 ml) alchermes (red liqueur) or 1/2 US cup (150ml) pomegranate juice and 3 tbsp (50 ml) rum liquor 2 tbsp cocoa powder Water TOOLS kitchen scale 1 bowl 1 transparent serving tray or bowl 2 spoon 1 spatula 1 manual whisk 1 medium saucepan 1 strainer (to spread chocolate powder)


Meet Silvia

Silvia

Silvia is born and raised in Ravenna where she attended her studies of language and mosaic art. Since 2000 she works with passion as a national tourist guide. A lover of art and good food, a tireless traveler, she chooses a profession that can make her feel like traveling even from home, meeting visitors from every corner of the world and ambassadors of different cultures. Based in Ravenna, Emilia Romagna, but with the heart in Sardinia, her tours make people feel her love for her Country and the desire to transmit it to visitors. Always looking for new destinations and itineraries out from the beaten path, through the virtual tours Silvia will make you discover not only wonderful cities and breathtaking landscapes but also the goodness of the typical local food prepared at home with love, bringing on your tables the original made in Italy flavor.


What to expect

Get ready for something special. We’re travelling to Ravenna with no passport, no plane ticket and no luggage. And yet you’ll experience all the sights, sounds and stories with just your laptop, favorite snack and an amazing content creator.

The tour will last about 45 mins and will be live-streamed by your content creator directly from Ravenna. Forget about slideshows or pre-recorded videos, this is a live broadcast and anything can happen!

While on the tour you’ll be able to see a full screen video of your content creator and their surroundings, interact with them and other travellers through the live chat, see where you are in the world on a map and show your appreciation with a tip.


Why are they tip-supported?

We are running these tours on a tip-supported basis to make them as accessible as possible. They are free to join, but you have the option to leave a tip during the tour.

The majority of your tip goes directly to support the channel, while the rest helps Heygo continue to build a place that brings the world closer together.


See a tour in action


How to join

Reserve your spot by selecting a time to book. Once done, you’ll be able to see your reservations on your Trips page and we’ll send you an email confirmation with a link to join the tour.

For the best viewing experience, please join on a computer using Google Chrome.


Reviews from travellers

Beatrice L.

09 April 2021

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Joseph R.

24 March 2021

Very enjoyable experience with a lovely tour guide

Chris t.

23 March 2021

it was delicious, thank you

Marilyn J.

21 March 2021

Great cooking class and a dessert I'm going to try soon. Thank you.

Juliet *.

21 March 2021

Silvia is really funny, kind and taught me how to make a Zuppa Inglese. It tastes so delicious. I was able to make it at the same time as silvia and it was ready to eat 2 hours later. I love silvia she's great!


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