Deep Freezer – Duchess Stracchino Recipe
Ingredients
- 250 gr mascarpone cheese
- 30 gr almond flakes
- 30 gr chocolate gips
- 400 gr ladyfinger
- Rum or other liquor
- 6 cups of coffee
- 50 gr sugar
- 2 eggs
- 30 gr cocoa powder
- 5 gr vanilla flavouring
Directions
Put the egg yolks, 2 tablespoons of sugar and the vanillin in a bowl. Mix the ingredients until smooth. Add the mascarpone cheese and keep stirring. Beat the egg whites until stiff and add the remaining sugar. Combine all the ingredients using a spatula from bottom to top. Divide the mixture into two equal parts. To one part add 1 ½ tablespoon of cocoa powder and the almonds flakes; on the other side, add the chocolate chips.
Prepare the stracchino with our Folded aluminium container. Whisk espresso and rum, dip half of the ladyfingers in the espresso mixture and arrange dipped ladyfingers in the pan to make one solid layer – on the bottom and on the sides of the tray –. First pour the mixture with cocoa powder and the almonds flakes, then the other with chocolate chips. Cover with ladyfingers and put the Duchess Stracchino in the deep freezer for 3 hours at least.
Then turn the dessert upside down on a plate and remove the mold. Cover the Stracchino with cocoa powder and, if you want, decorate with other flakes of almonds and chocolate chips.
