The world of pastry chefs is in mourning in the face of death of Roberto “Loli” Tonguenottoconsidered worldwide as the creator of modern tiramisuthis Sunday, July 28 at 81 years old due to a serious illness.
His success came early in his career when he worked at the famous restaurant The Butchersfrom the center Trevisowhen rediscovered and relaunched This famous Italian dessert in the 1980s 1960 and gave it his personal touch.
The objective of Tongue was to reformulate the preparation of the classic eggnog dessert for the men who frequented a brothel near the premiseswhich gave rise to the name “tiramisu”a word from Venetian meaning “pull me”.
“Working at the prestigious restaurant “LE BECCHERIE” in Treviso was the push to put myself to the test, proving that, Even with simple ingredients and without giving up tradition, something magical can be born.“, Tiramesù!” the pastry chef stated on his website.
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The origin of the name “tiramesù” comes from the Venetian word meaning “pull me”.
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The origin of “Loli” tiramisu
The creation of this traditional italian dessert with a base of biscuits dipped in coffeecovered by a egg cream, mascarpone cheese y sugarand to finish a layer of cocoa powderthere is some dispute about its origin, there is no evidence or traces, only legends that it may date back to the 17th century.
The only evidence recognized as the modern origin is the tiramisu of Roberto “Loli” Linguanotto, who arrived at the Le Beccherie restaurant in the Campeol family in Treviso in 1970. He immediately began working with the owner, Mrs. Alba Campeolwith whom they tried out new simple pastry combinations.
The search had the initial projection of offer desserts that could be appreciated by both children and adultsAnd as “Loli” defined it: “Thus, one day, gathering known and simple elements and seeking the best “portability”, the dessert that was immediately called Tiramesù was born.”
“Thanks to him, tiramisu is today a culinary excellence recognized throughout the world,” he said emotionally. governor from the region of Veneto, Lucas Zaiahe also stressed that “the merit of such success is also due to his mastery as a pastry chef and to his desire to make our Venetian delicacy unique and inimitable“, he recalled.
The original recipe for this outstanding dessert
Pastry chef Linguanotto revealed and shared on his website the original tiramisu recipe that they make and serve in the restaurant, where he highlighted the evolution and replacements of the ingredients that he has made over the years.
Los Ingredients son:
- 12 egg yolks
- 1/2 kilo of sugar
- 1/2 kilo of mascarpone
- 60 biscuits
- coffee to taste
- cocoa powder
Preparation consists of preparing and letting it cool. the coffee Meanwhile beat 12 egg yolks con 1/2 kilo of sugar and incorporate a kilo of mascarpone to obtain a smooth cream. At the same time, Dip 30 biscuits in coffee and place them in a row in the center of a circular plate.
Having the base, the next process consists of spread half of the cream on the biscuits and then overlap another layer of 30 biscuits soaked in coffee, to finish the surface spreading the remaining mascarpone cream. finish the famous Italian dessert, Sprinkle the mascarpone with sifted cocoa and store in the refrigerator until ready to serve.
Some reversals that “Loli” made was to replace the biscuits with breadcrumbs, the mascarpone with ricotta, the eggs with pasteurized egg yolks or zabajone, among others.
