Stracchino della duchessa

To make stracchino della duchessa, start with the preparation of pate à bombe: in a planetary mixer fitted with a whisk, place the eggs and 3 tbsp (40 g) of sugar 1, whip the ingredients until the mixture is light and fluffy. Meanwhile, pour the water into a saucepan 2 and add the remaining sugar 3.

place over the heat and bring to 250°F (121°C) 4 (monitor the temperature with a food thermometer). When the syrup has reached the indicated temperature, pour it slowly into the planetary mixer where you whipped the eggs with sugar 5. Continue whisking until completely cooled. Meanwhile, pour the mascarpone cheese into a bowl 6,

add a spoonful of pate à bombe 7 and mix. Then incorporate the rest of the pate à bombe, mixing from the bottom up. Divide the mixture in two bowls 8: add cocoa powder to one half 9

and almond flakes 10. Add chocolate chips to the other half 11. Grease and line a 11"x4" (28 x 11 cm) loaf pan 12 with parchment paper.

Let's move to the ladyfingers: prepare the coffee with a mocha (about 6 cups), pour it in a large baking dish, add sugar to taste 13. Add 1 tbsp of rum 14 while the coffee is still hot and let it cool. Dip the ladyfingers one at a time 15

and place them on the bottom and on the edges of the loaf pan 16. Take the two bowls with pate à bombe and transfer them in two disposable pastry bags. Cut at the tip out and create a first layer with the darker pate à bombe 17 and then with the lighter one 18

taking care to leave about .4" (1 cm) from the edge 19. Cover the surface of stracchino with other ladyfingers soaked in the coffee sauce 20. Place stracchino della duchessa in the freezer for at least 2-3 hours: the cake must be very cold, turn it upside down on a serving plate and remove the mold 21

Sprinkle your stracchino della duchessa with dark cocoa powder 22 and almonds flakes 23. And this delicious dessert is ready to be brought to the table 24.