The Italian pastry chef reinvented the tiramisu recipe in 1960.
Photo: Taken from tiramesu.it
Roberto ‘Loli’ Linguanotto, known in the global culinary scene as the “father of modern tiramisu,” passed away at the age of 81. His death occurred on Sunday, July 28, and the causes are still unknown. The pastry chef, who also rediscovered and “modified” the classic tiramisu recipe (as a variant of the classic eggnog) in 1960, while working at the Beccherie restaurant, was one of the leading figures in pastry around the world.
The Italian, also a master ice cream maker, was born in 1943 and dedicated his entire life to promoting simplicity, taste, and goodwill through his creations to enchant palates. Linguanotto was described by those who knew him as a “shy, reserved, hard worker and passionate” man.
The governor of the Veneto region, Luca Zaia, commented on this news, saying “I join in the condolences for the passing of Roberto Linguanotto, who marked a before and after in the world of pastry. Thanks to him, tiramisu is now a culinary excellence recognized worldwide.”
This dessert was born in the 1950s in northeastern Italy, in Veneto, the capital of Venice. Its name means “pick me up,” and the story goes that sex workers of the time created it to fill their clients with vitality and energy. This dish consists of a cake or cookie that is moistened with coffee, along with a cream made from eggs and sugar, and its magical touch is the dusting of cocoa powder.
Chill this dessert overnight to let the flavors meld and soften the cookies. See the full recipe here
Heavy cream, cream cheese, and coffee are some of the ingredients to prepare this delicious dessert. See the full recipe here
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