Mini desserts for banquets and events.
August 21 and 22.
Available spots
About the Class
All prices are in USD *In-person, Demo style Masterclass. Duration: 10-12 hours (Divided over two days) Dates: August 21 and 22, 2026 Time: 9:00 am - 4:00 pm (With a 30-minute break) Language: English Location: 2151 S Le Jeune Rd Suite 101 In this course, you will learn to prepare 11 desserts and sweets that are ideal for banquets and events. You will learn advanced pastry techniques, including making verrines, whipped ganaches, decorations, and much more. Chef Karina Rivera will teach you the proper preparation, shelf life, production, and storage of these desserts. In this class, you will make 11 desserts. Desserts to be made: 1. Chocolate mousse verrine with caramel popcorn. 2. Lemon meringue pie verrine with graham crackers and mini meringues. 3. Vanilla panna cotta verrine with raspberry gel. 4. Mini coffee profiteroles. 5. Mini s'mores tart with fudge ganache and vanilla marshmallow. 6. Mini piña colada tart with pineapple and coconut ganache and whipped coconut ganache. 7. Mini dulce de leche and raspberry pavlova. 8. Mini alfajores filled with dulce de leche. 9. Mini chocolate and pistachio cookies. 10. Mini caramel brownies. 11. Mediants (Chocolate discs with nuts and dry fruits) Includes: - 2 days of in-person demonstration Masterclass - Recipe book - Box of desserts made in class - Diploma *Minutes after registering, you will receive a confirmation email with the class details. Please check your spam folder. If you do not receive this email, please send an email to karina@chefkarinarivera.com with your proof of payment to receive this information.
