Duchessa di Parma

Duchess of Parma Cake

Preparation info

  • Makes


    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Named for Maria-Luigia Bonaparte, the still-beloved duchess of Parma, this cake is a fantasy of chocolate and zabaione, with an unequaled richness and delicacy. This version is based on one from Ugo Falavigna’s beautiful Pasticceria Torino, in Parma, where Falavigna prepares all the classic desserts and pastries of Parma’s rich gastronomic history.