An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

Simple, elegant and easy to make, tiramisu is a staple of Italian and non-Italian restaurants alike, virtually inescapable on all kinds of dessert menus. Made of strong decadent ingredients such as ...

Chef Roberto Linguanotto, often credited as the co-creator of the tiramisu, has passed away. He died on July 28, 2024, at the age of 81. Read Time: 2 min Roberto "Loli" Linguanotto, popularly known as ...

A top chef has shared his recipe for authentic Italian tiramisu and says it is best prepared two or three days before you want to eat it. Stefano Paolillo, the head chef at Secolo, an authentic ...

Much maligned (and in turn, much defended), tiramisu is just as at home at an early aughts Cheesecake Factory or Nonna’s kitchen as it is in a bastion of fine dining. It’s so simple that tiramisu ...

NEW HAVEN, Conn. (WTNH) – On today’s edition of “CT BUZZ,” Host Natasha Lubczenko welcomed Chef Attilio Marini, owner and executive chef of Cast Iron Chef Chophouse & Oyster Bar in New Haven. Marini ...

An Italian pastry chef widely believed to be the person who came up with tiramisu has died aged 81. Roberto ‘Loli’ Linguanotto died yesterday after a long illness. Roberto was a pastry chef at the ...

Chef Stuart Gordon puts his own twist on Tiramisu. Begin by making your syrup. First mix your cup of of coffee with rum. Taste for desired flavor. Then, on medium high heat, boil your sugar and water.

Monday is not usually the day to eat a rich sweet and start the week on a sinful note. But this week, happily, is broken in half by a mid-week holiday and one must also take advantage of the luscious ...

Previously, all 150,000 cups of the tiramisu sold out in just nine days through an app-exclusive pre-sale. Chef “Napoli Matfia,” whose real name is Kwon Seong-jun, created the marron tiramisu during ...

Simple, elegant and easy to make, tiramisu is a staple of Italian and non-Italian restaurants alike, virtually inescapable on all kinds of dessert menus. Made of strong decadent ingredients such as ...