The Duchess Stracchino is a very scenic, refined, and easy-to-prepare semifreddo, in fact, the only cooking required is for the sugar syrup to pasteurize the eggs.
A dessert I thought of for Christmas Eve dinner since our whole family gathers both on the Eve and the lunch of the 25th, but this dessert is excellent any time you have a family dinner or lunch, it can be prepared really quickly and is very much appreciated by young and old alike, did you know this dessert? For me, it was a truly wonderful discovery!!
Below I leave you with other ideas of delicious semifreddo desserts to try also for the festive days and make a great impression just like this Duchess Stracchino and then let’s find out right after the photo how to prepare it!!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 513.24 (Kcal)
- Carbohydrates 58.64 (g) of which sugars 31.85 (g)
- Proteins 11.12 (g)
- Fat 26.06 (g) of which saturated 12.54 (g)of which unsaturated 4.80 (g)
- Fibers 10.23 (g)
- Sodium 103.54 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Duchess Stracchino
- 8.8 oz Mascarpone
- 12.3 oz ladyfingers
- 5.3 oz sugar
- as needed coffee (sweetened)
- 2 eggs
- 2.8 oz dark chocolate
- 5 tbsp unsweetened cocoa powder
- 3.4 tbsp water
- 1 Loaf pan
Preparation of Duchess Stracchino
Start by preparing the coffee and let it cool in a shallow bowl. In another bowl, whip the egg yolks with the sugar until they are light and fluffy. Gradually add the mascarpone, mixing gently to avoid lumps.
Beat the egg whites until stiff peaks form and gently fold them into the mascarpone cream with upward movements so as not to deflate them.Divide the resulting cream into two bowls:
In the first, leave the cream white.
In the second, add the chopped dark chocolate and a tablespoon of sifted unsweetened cocoa, mixing well to create the dark part.Line a loaf pan with plastic wrap (this will help you unmold it easily).
Quickly dip the ladyfingers into the coffee and use them to line the bottom and the sides of the pan, placing them vertically along the edges.
Pour the layer of chocolate cream onto the bottom first.
Add the layer of white cream on top.
Close the dessert with a final layer of ladyfingers soaked in coffee.Cover with plastic wrap and let it rest in the freezer for about 2-3 hours (or in the fridge for at least 6 hours if you prefer a softer texture).
When ready to serve, invert the pan onto a serving plate, remove the plastic wrap and dust generously with unsweetened cocoa.A small tip: If you want a perfect slice like the one in the picture, make sure to compact the layers of cream well as you pour them into the pan!
For a perfect mascarpone cream, make sure the mascarpone is at room temperature before working it, while the egg whites should be very cold to whip to stiff peaks.
To get clean slices, use a smooth-bladed knife heated under hot water and then dried before each cut.
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Storage of Duchess Stracchino
The duchess stracchino can be stored in the freezer for a few months. You can decorate the duchess stracchino with almond slices before serving. You can add rum to the coffee soak provided that the dessert is not eaten by children. Instead of dark chocolate, you can use unsweetened cocoa powder.
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