Classic No-Cook Tiramisu (With Variations)

One of the most famous and well-loved of all Italian desserts, tiramisù (meaning literally: "pick me up") is a descendant of the traditional English trifle. A trifle, which in Italy goes by the rather unappetizing name of zuppa inglese ("English soup"), is essentially layers of sherry-soaked sponge cake, custard sauce and fruit-flavored gelatin, all topped with whipped cream. 

The most widespread claim is that it was invented at the Le Beccherie restaurant in Treviso, in Northern Italy's Veneto region. Carlo Campeol, owner of Le Beccherie, has said that his mother Alba Campeol, together with pastry chef Loly Linguanotto, developed the recipe at the restaurant in 1971. It was allegedly inspired by the fact that, after the birth of her son, Alba's mother-in-law brought over an energy boost in the form of a zabaglione cream spiked with espresso. 

Carminantonio Iannaccone, meanwhile, claimed in 2007 that he had invented tiramisù and first served it in 1971 at his Piedigrotta restaurant -- also in Treviso. It seems odd, if he were truly the inventor, that he wouldn't have said anything about it or have been mentioned in connection with the dessert until the 2000s, but who knows. His version is more complex, involving a several-day process of making both zabaglione and pastry cream.