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Stracchino recipe of the Duchess of of 24-07-2017 [Updated on 24-07-2017]
The cheese of the Duchess it is an exquisite parfait to be enjoyed spoon after spoon. The origin of this dessert is not at all certain, in fact the cities of Mantua, Modena and Parma are competing for it and really understanding where it was born is quite difficult. The bizarre thing about this dessert is its name: although there is not even a trace of stracchino among the ingredients, the name is due to its elongated shape that recalls that of the cheese of the same name. After having prepared, served and tasted it, I have already put it on the list for the next family dinner;) I wish you a sweet Monday and we will read you later, I have a lot of emails and comments to reply to this morning;) hip bone ;*
How to make the duchess's stracchino
Whip the egg yolks, keeping the egg whites aside, with the 100 grams of sugar.
Now start beating the egg whites set aside.
Prepare a syrup by boiling the water with the 80 grams of sugar.
Then pour the syrup slowly and continue whipping until completely cooled.
Now put the mascarpone in the yolks mixture and whisk until creamy.
Add the whipped egg whites and mix gently.
Divide the mixture into two bowls and put the cocoa and the almonds and slices in one, the dark chocolate chips in the other.
Mix both separately.
Prepare the coffee and add the rum.
When it is totally cold, wet the ladyfingers in it and place them in a plum cake mold with parchment paper.
Instead, cut the ladyfingers in half that will form the side palisade.
Now stuff with the 2 prepared creams.
First put the dark one and level it, then add the light one and level it too.
Cover with other ladyfingers dipped in coffee and rum.
Put in the freezer for at least 3 hours.
After this time, turn it over on a serving dish and remove the mold.
Cover with a sprinkling of cocoa.
Add more almonds to decorate and your duchess' stracchino is ready.