{"id":3357,"date":"2014-04-04T14:30:11","date_gmt":"2014-04-04T12:30:11","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=3357"},"modified":"2014-04-04T14:33:52","modified_gmt":"2014-04-04T12:33:52","slug":"recipe-traditional-tiramisu","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cakes\/recipe-traditional-tiramisu","title":{"rendered":"Recipe: Traditional Tiramis\u00f9"},"content":{"rendered":"

Don’t ask me how this blog existed so far without a Tiramis\u00f9 recipe<\/strong>. There’s simply no excuse!<\/p>\n

\"Recipe---Traditional-Tiramisu-01\"<\/a><\/p>\n

This is one of the most famous desserts in the world<\/strong>, yet it is quite recent<\/strong>. Apparently (but you know, in the history of pastry, nothing is for certain), it was invented in Treviso<\/strong>, near Venice, in the 1960’s<\/strong> in a family-run restaurant.<\/p>\n

Its name might sound a bit funny and it literally means “cheer-me-up”<\/strong>\/”lift-me-up”, probably because of its high energetic content<\/strong> coming from the eggs (some also say because of its – unverified – aphrodisiac power<\/strong>).<\/p>\n

\"Recipe---Traditional-Tiramisu-03\"<\/a><\/p>\n

This famous dessert contains three great Italian ingredients<\/strong>:<\/p>\n