Make delicious desserts with Italian cook and author Carmela Sereno Hayes. Carmela will guide you to make a zabaglione crema made with whipped egg yolk, sugar and marsala (alcohol is optional), cooked over a bain-marie, which can be served as a dessert or protein rich breakfast. You will also learn how to make amaretti biscotti – soft crackle baked cookies, perfect to dip into the zabaglione – as well as a Neapolitan Easter pie of baked rice infused with strega.

You will be provided with a list of ingredients to buy in advance and cook along with Carmela.

Gluten free students can be accommodated with advance notice – please email museums@northampton.gov.uk if you follow a gluten free diet and would like to receive an alternative ingredients list.

To be able to access the workshop you will need to use Zoom from your smartphone, tablet, laptop or PC. The talk will be a private Zoom meeting and joining details will be sent after a ticket has been purchased. You will be able to join the call using video or audio only if you would prefer not to appear on screen.