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Nutella Masterclass Recipes

Nutella Recipes

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Unleash your inner chef!

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At VIVE we have one mission; to empower your inner chef and help you create meaningful connections and strengthen bonds through food.

Treat your mum to a luxury high tea at home! 🫖

Treat your mum to a luxury high tea at home! 🫖
In our latest blog, 'DIY Mother's Day High Tea', we provide four different recipes that you can use to create a beautiful three-tier high tea for the mum in your life. All of the recipes are super simple and most of all, delicious!

Click the link in our bio to read it now ⤴️

#vivecookingschool #mothersday #hightea

We recently had the MGM Martin team in our kitchen

We recently had the MGM Martin team in our kitchen for a fun-filled team building session where they cooked up a delicious Moroccan meal together 🍽 @mgm.martin

Here's what they had to say about their experience:
"Yesterday’s cooking class was awesome! Thank you @vivecookingschool for such a welcoming atmosphere, clear instructions, and a wonderful sense of humour! We learned a lot of new techniques and tricks and happy to apply them.

P.S. Of course, we ate all that we cooked, feeling satisfied and super happy thanks to an eagle eye and heaps of assistance from our amazing chefs Jean-Luc and Jodie 😊"

If you're interested in bringing in your team for a unique and engaging team bonding session, send us an enquiry via our website (link in bio).

#vivecookingschool #mgmmartin #sydney #sydneyfood #teambuilding #sydneycookingschool

💬 "Can't recommend VIVE Cooking School enough!"

💬 "Can't recommend VIVE Cooking School enough!"

Another 5 star Google Review from one of our students from our Cooking Japanese cooking class 🥟 Thank you, Amy!

#vivecookingschool

Recipe: Tiramisu by Luca Ciano @cheflucaciano ING

Recipe: Tiramisu by Luca Ciano @cheflucaciano

INGREDIENTS:
- 3 eggs, separated
- 60 g caster sugar
- 300 g mascarpone
- 1 tablespoon marsala or another sweet fortified wine or liqueur to your liking
- 200 ml warm espresso or strong coffee
- 100 g Savoiardi (sponge-finger biscuits)
- dark cocoa for dusting (the best quality that you can get)

METHOD:
1️⃣ In a large bowl, using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through mascarpone.
2️⃣ In another bowl, whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.
3️⃣ Add marsala to warm espresso. Quickly dip half of the sponge fingers, one at a time, in coffee mixture. Place the soaked fingers in the base of a 3-cup-capacity serving bowl. Cover with half of the mascarpone mixture. Repeat the layer once more, finishing with mascarpone mixture.
4️⃣ Refrigerate for at least six hours, or preferably overnight before serving
5️⃣ When ready to serve, dust generously with dark cocoa.

#cheflucaciano #vivecookingschool #recipe #tiramisu #dessert

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