{"id":747,"date":"2012-03-01T09:36:39","date_gmt":"2012-03-01T08:36:39","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=747"},"modified":"2016-04-02T10:11:06","modified_gmt":"2016-04-02T08:11:06","slug":"the-one-and-only-tiramisu","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/uncategorized\/the-one-and-only-tiramisu","title":{"rendered":"The one and only, Tiramis\u00f9"},"content":{"rendered":"<p>I don&#8217;t like<strong> coffee<\/strong> (yes, I am a <em>strange Italian<\/em>), unless it is in a <strong>tiramis\u00f9<\/strong>. \ud83d\ude42<\/p>\n<p>This is definitely <strong>one of my favourite desserts<\/strong>! I tried to make it a bit better than the traditional homemade one: I made the <strong>ladyfingers<\/strong> myself and &#8220;cooked&#8221; the eggs (<strong>p\u00e2te \u00e0 bombe and Italian meringue<\/strong>), instead of adding them raw.<\/p>\n<p>Thanks to a friend, I also have a wonderful picture (I&#8217;m not able yet to take nice pictures like this\u00a0 myself!)&#8230;<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/194754_10150518362067105_721123639_o.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-748\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/194754_10150518362067105_721123639_o.jpg\" alt=\"Tiramisu\" width=\"2048\" height=\"1357\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/194754_10150518362067105_721123639_o.jpg 2048w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/194754_10150518362067105_721123639_o-300x198.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/194754_10150518362067105_721123639_o-1024x678.jpg 1024w\" sizes=\"auto, (max-width: 2048px) 100vw, 2048px\" \/><\/a><\/p>\n<p>Full recipe in a more <a href=\"http:\/\/www.roadtopastry.com\/blog\/recipes\/cakes\/tiramisu-shi\">recent post<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I don&#8217;t like coffee (yes, I am a strange Italian), unless it is in a tiramis\u00f9. \ud83d\ude42 This is definitely one of my favourite desserts! I tried to make it a bit better than the traditional homemade one: I made the ladyfingers myself and &#8220;cooked&#8221; the eggs (p\u00e2te \u00e0 bombe and Italian meringue), instead of<\/p>\n","protected":false},"author":1,"featured_media":748,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=747"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/747\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/748"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}