Torta Elvezia

Elvezia cake is one of the signature dishes of Mantuan gastronomy, created in the 18th century by Samson Putcher, a pastry chef of Swiss origin. In this rich dessert, he combined Swiss pastry techniques with local ingredients by alternating layers of round dacquoise-style pastry discs and a luscious filling consisting of zabaione, butter, chocolate, and Marsala wine. The versions additionally enriched with whipped cream and chocolate drops also exist, and to fully enjoy the flavors of this refined cake, make sure it is served at room temperature.