Roberto Linguanotto, the celebrated "father" of tiramisu, passed away on Sunday at the age of 81 in his hometown of Treviso, Italy.
Linguanotto, who had been ill for some time, leaves behind a legacy that sweetened palates worldwide.
"Thanks to Linguanotto, tiramisu has become a dessert of international stature," wrote Luca Zaia, President of the Veneto region, in tribute on X (formerly Twitter).
The Birth of Tiramisu
The term "tiramisu," meaning "pull me up" in English, first appeared in 1970 at Linguanotto's restaurant, Le Beccherie, in Treviso.
The dessert's name and recipe quickly gained global recognition, transforming into an iconic Italian treat.
According to legend, tiramisu was born from a happy accident.
While making vanilla ice cream, Linguanotto accidentally dropped a spoonful of mascarpone into a bowl of beaten eggs and sugar.
Intrigued by the delightful taste upon licking the spoon, he decided to create a new dessert, which eventually became known as tiramisu.
The Classic Tiramisu Recipe
Tiramisu is a layered dessert, featuring ladyfingers soaked in cold espresso flavored with Marsala or Amaretto, interspersed with a rich cream made from mascarpone, sugar, and eggs.
After layering, the dessert is chilled for several hours to set.
Just before serving, the top layer of cream is generously dusted with cocoa powder, adding a final touch of elegance to this beloved treat.
Linguanotto's contribution to the world of desserts cannot be overstated.
His creation has not only delighted countless taste buds but also cemented its place in culinary history.
