Roberto Linguanotto, from Treviso, is the inventor of this exquisite dessert. The idea came from lo sbatudin, a mixture of beaten egg yolk and sugar, commonly used by farming families as a daily tonic; Linguanotto added mascarpone to this little recipe giving birth to Tiramisu in 1960.<\/p>\n
Servings:\u00a0<\/strong>6<\/p>\n Preparation Time:\u00a0<\/strong>20 minutes<\/p>\n Resting Time:\u00a0<\/strong>About 3 hours<\/p>\n Difficulty:\u00a0<\/strong>Medium<\/p>\n Price:\u00a0<\/strong>Low<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n First prepare the coffee, pour it into a bowl, add sugar at taste and set aside until cold. Prepare the cream: whip the egg yolks with half the sugar until light and smooth and add the mascarpone, working it with a wooden spoon. Beat the egg whites with the rest of the sugar and add gently to the mascarpone mixture. It’s time to build Tiramisu: make a first cream layer on a glass baking dish, dunk ladyfingers in the coffee quickly and put them in the dish, one beside the other. After the first layer of biscuits, cover with the cream and start with another one until you finish all biscuits and cream. Cover the last layer of cream with cocoa powder and put the Tiramisu in the fridge for a few hours.<\/p>\n","protected":false},"excerpt":{"rendered":" Roberto Linguanotto, from Treviso, is the inventor of this exquisite dessert. The idea came from lo sbatudin, a mixture of beaten egg yolk and sugar, commonly used by farming families as a daily tonic; Linguanotto added mascarpone to this little recipe giving birth to Tiramisu in 1960. Servings:\u00a06 Preparation Time:\u00a020 minutes Resting Time:\u00a0About 3 hours…<\/p>\n\n