Tiramisu

Tiramisu, although very similar to the trifle, is said to be the dish that evolved out of the zuppa del Duca or the zuppa Inglese; it is the youngest recipe of the bunch as it was invented in the 1960s in Treviso. The creator of the tiramisu, Carminantonio Iannaccone, claimed in a Washington Post interview (with Jane Black, 11 July 2007) that it took him two years to perfect the recipe in the kitchen of his restaurant, Piedigrotta in Treviso. His story is believed to be true, as no mention is made of a tiramisu in major works on Italian food prior to the 1960s. Elizabeth David for example, doesn’t mention it in her Italian Food in the 1950s.