Stracchino della Duchessa: A Heavenly Italian Dessert
Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mascarpone | 250g |
| Savoiardi (Ladyfingers) | 400g |
| Rum | 15g |
| Sugar | 150g |
| Coffee | 300g |
| Additional Sugar | 40g |
| Dark Chocolate Chips | 30g |
| Sliced Almonds | 30g |
| Eggs | 2 |
| Unsweetened Cocoa Powder | 30g |
| Water | 60g |
Instructions:
To make this delightful Italian dessert, Stracchino della Duchessa, start by preparing the pâte à bombe, a creamy base that will add richness to the dish. In the bowl of a stand mixer, place the eggs and 40g sugar. Using the whisk attachment, beat the mixture on medium-high speed until it turns pale and fluffy. While this is happening, pour 60g of water into a small saucepan and heat it on medium until it reaches 121°C (250°F). Once the water reaches the desired temperature, carefully pour it into the egg mixture while continuing to whisk. This creates the glossy, airy texture of the pâte à bombe. Continue whisking the mixture until it cools completely.
Meanwhile, in a separate bowl, take the mascarpone and stir in a spoonful of the pâte à bombe mixture. Add the sliced almonds to the mascarpone for a lovely crunch.
Now, prepare the pan for the dessert. Grease and line a 28 x 11 cm loaf pan with parchment paper, ensuring it covers both the bottom and sides of the pan.
Next, it’s time to create the coffee soak. Brew about 6 cups of strong coffee using a moka pot, then pour the coffee into a shallow dish and sweeten it with 40g sugar (or to taste). Allow the coffee mixture to cool completely.
When the coffee soak has cooled, dip the savoiardi (ladyfingers) one by one into the coffee, ensuring they absorb just enough moisture but don’t become soggy. Lay the soaked ladyfingers at the bottom and around the edges of your prepared loaf pan.
Once the ladyfingers are in place, take the two prepared pâte à bombe mixtures and transfer them into two separate disposable piping bags. Snip off the tips of the bags and pipe the dark pâte à bombe in a layer over the ladyfingers in the pan, ensuring to leave about a 1 cm gap from the edges.
Next, add another layer of soaked savoiardi over the pâte à bombe layer. Continue layering the components until you’ve filled the loaf pan.
Once your dessert is assembled, cover the pan and place it in the freezer for at least 2-3 hours, allowing the dessert to set and chill thoroughly. The Stracchino della Duchessa should be firm and cold to the touch.
After the dessert has chilled, carefully turn the pan upside down onto a serving platter to release the Stracchino from the mold. Remove the parchment paper, and your dessert should be in a beautiful loaf shape.
Before serving, dust the top with unsweetened cocoa powder for a touch of elegance and flavor.
Now, your decadent Stracchino della Duchessa is ready to be served! This creamy, layered dessert with rich mascarpone, coffee-soaked ladyfingers, and the delightful crunch of almonds and chocolate chips is sure to impress your guests.
Enjoy every bite of this indulgent Italian treat, perfect for any occasion or just a special indulgence at home.
