100 g of sugar (if you like it sweet you can increase)
30 g chocolate chips
30 g chopped almonds
2 eggs
bitter cocoa
400 g of ladyfingers biscuits
cold mocha coffee
PROCEDURE
Stracchino della Duchessa is a dessert that is prepared in a plum cake mold (it therefore resembles the shape of stracchino) and it seems that a noblewoman from the Parma, Modena and Piacenza area was very fond of it.
Beat the egg yolks with 40 g of sugar using an electric whisk or a stand mixer until the mixture is light and frothy.
Add the mascarpone and continue whipping.
Beat the egg whites with the remaining sugar until stiff.
Add them to the cream using movements from the bottom up so as not to deflate the mixture.
Divide the cream into two bowls. Add the chocolate chips to one.
In the other, add cocoa to taste and chopped almonds.
Line a plumcake pan with baking paper.
Dip the ladyfingers in the coffee and arrange them on the bottom of the mold and along the entire perimeter, upright.
Pour the light cream into the mold.
Arrange the soaked biscuits on top of the cream.
Pour the cocoa cream into the mold and cover with other soaked biscuits.
Place in the freezer for 3 hours.
Invert the mold onto a serving plate. Sprinkle with cocoa powder.
