There is nothing quite like having a collection of show-stopping desserts under your belt—the kind that make people stop talking when you carry them to the table.
In this hands-on masterclass, we’ll create four magnificent desserts: a towering Black Forest celebration cake, individual lemon meringue tartlets, authentic Italian tiramisu with mascarpone made from scratch, and elegant raspberry-and-vanilla mille-feuille.
Along the way, you’ll learn practical techniques for working with pastry, curds, Italian meringue, fresh mascarpone, crème diplomat and layered-cake construction. I’ll also share the tips that make each dessert easier to recreate successfully at home.
No previous pastry experience is needed. Whether you are a confident baker or still finding your feet, you’ll be supported through every stage.
A tall Black Forest celebration cake with chocolate sponge, cream and sour cherries
Individual lemon meringue tartlets with Italian meringue
Authentic Italian tiramisu with mascarpone made from scratch
Raspberry-and-vanilla mille-feuille with crème diplomat
When: Saturday 7 November 2026
Time: 10am–2pm
Where: The Post & Rail, 58 Riddoch Street, Penola
Cost: $185 per person
A relaxed, fully guided four-hour dessert masterclass
Hands-on preparation across all four desserts
All ingredients, recipes, cooking equipment and materials
Freshly baked morning tea with proper coffee and tea
A generous tasting of everything we make together
Places are limited to keep the class personal and hands-on. Book your place and come ready for a day of chocolate, pastry, cream, cherries, raspberries and truly magnificent desserts.
The Post & Rail is an immersive cooking, gardening and art school located at 58 Riddoch Street in the heart of Penola, just a stone’s throw from historic Petticoat Lane and the Mary MacKillop Penola Centre. We are also on the doorstep of the renowned Coonawarra wine region, home to an exceptional collection of cellar doors and wineries.
Set within the beautiful heritage-listed former Cobb & Co building, our classes are relaxed, welcoming and hands-on. Whether you are a complete beginner or have some experience, you’ll be encouraged, supported and made to feel at home.
Please arrive approximately 10 minutes before the advertised starting time so you can settle in, meet the group and be ready to begin. Allow approximately 30–35 minutes’ travel from either Mount Gambier or Naracoorte.
There is nothing quite like having a collection of show-stopping desserts under your belt—the kind that make people stop talking when you carry them to the table.
In this hands-on masterclass, we’ll create four magnificent desserts: a towering Black Forest celebration cake, individual lemon meringue tartlets, authentic Italian tiramisu with mascarpone made from scratch, and elegant raspberry-and-vanilla mille-feuille.
Along the way, you’ll learn practical techniques for working with pastry, curds, Italian meringue, fresh mascarpone, crème diplomat and layered-cake construction. I’ll also share the tips that make each dessert easier to recreate successfully at home.
No previous pastry experience is needed. Whether you are a confident baker or still finding your feet, you’ll be supported through every stage.
A tall Black Forest celebration cake with chocolate sponge, cream and sour cherries
Individual lemon meringue tartlets with Italian meringue
Authentic Italian tiramisu with mascarpone made from scratch
Raspberry-and-vanilla mille-feuille with crème diplomat
When: Saturday 7 November 2026
Time: 10am–2pm
Where: The Post & Rail, 58 Riddoch Street, Penola
Cost: $185 per person
A relaxed, fully guided four-hour dessert masterclass
Hands-on preparation across all four desserts
All ingredients, recipes, cooking equipment and materials
Freshly baked morning tea with proper coffee and tea
A generous tasting of everything we make together
Places are limited to keep the class personal and hands-on. Book your place and come ready for a day of chocolate, pastry, cream, cherries, raspberries and truly magnificent desserts.
The Post & Rail is an immersive cooking, gardening and art school located at 58 Riddoch Street in the heart of Penola, just a stone’s throw from historic Petticoat Lane and the Mary MacKillop Penola Centre. We are also on the doorstep of the renowned Coonawarra wine region, home to an exceptional collection of cellar doors and wineries.
Set within the beautiful heritage-listed former Cobb & Co building, our classes are relaxed, welcoming and hands-on. Whether you are a complete beginner or have some experience, you’ll be encouraged, supported and made to feel at home.
Please arrive approximately 10 minutes before the advertised starting time so you can settle in, meet the group and be ready to begin. Allow approximately 30–35 minutes’ travel from either Mount Gambier or Naracoorte.
