![\"Duchess](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2023\/06\/IMG_9570.jpeg\")
<\/p>\nDuchess stracchino is a chilled dessert from Emilia.<\/p>\n
It has a simple preparation, ingredients that, usually, everyone likes, and a frozen dessert texture. And although the name evokes stracchino, a soft cheese typical of northern Italy, this ingredient is not there.<\/p>\n
The origin and name of the dessert are uncertain.<\/p>\n
<\/p>\n
Folklore tells a noblewoman from Emilia who created that dessert.
\nSome go further by attributing the recipe to Maria Luigia of Austria (1791-1847), wife of Napoleon and Duchess of Parma.<\/p>\n
In both cases, it is a legend. Even attribution to an unknown noblewoman is almost certainly to be role out. At that time, ladies never went into the kitchen.<\/p>\n I did some historical research, and my idea is that the dessert is either not that old or that it originally had a different name and ingredients. Next to the title, I read the name of Maria Antonietta. We were classmates at the University of Bologna, I was from Romagna, and she was from Parma. We were in our twenties and were more different in appearance.<\/p>\n I was always in jeans, a T-shirt, a sweater, and sneakers. She wore formal ladylike clothes, shoes with half heels, and a little makeup. Maria Antonietta also had a kind of antique face that made her look more grown up. She was as quiet as I was loud. She was sober while I laughed at any facetiousness.<\/p>\n In the group that had formed, we always sat close together. Beyond our different styles, we understood and liked each other.<\/p>\n Each time it was a gamble: for me at the stove and for the brave tasters. Sometimes I followed my instincts, others a recipe I found by chance.<\/p>\n Probably, I told Marie Antoinette I was looking for a quick and easy dessert. The next day she handed me a sheet with her homemade recipe for duchess stracchino, which I had never heard of.<\/p>\n Over time, I made this dessert many times, even if I slightly modified the recipe to make it closer to my taste. On another note, you have to know there are a lot of different versions of this dessert.<\/p>\n I prepared it recently on the occasion of lunch with friends. The version I offer is egg-free, and I chose lactose-free ingredients. The sweet must rest in the freezer and has the consistency of a chilled dessert.<\/p>\n Buona cucina, Monica<\/p>\n Herb pan brioche<\/a><\/strong> accompanied by cream of roasted vegetables; lasagna with seasonal vegetables and pesto; cooked ham (prosciutto cotto) meatloaf<\/a><\/strong> with green beans butter and Parmigiano; duchess stracchino chilled dessert.<\/p>\n Stay in the know!<\/b><\/p>\n To receive unpublished recipes, tips, and food stories, sign up for the\u00a0Tortellini&CO newsletter<\/span><\/a><\/strong>. You can disable it anytime.<\/p>\n Keep in Touch<\/b><\/p>\n If you like, follow me on\u00a0Instagram<\/span><\/a>,\u00a0Pinterest<\/span><\/a>\u00a0and\u00a0Facebook<\/span><\/a>.<\/p>\n serves 8 mascarpone cheese, 250 g powdered sugar or bitter cocoa to decorate<\/p>\n Method<\/p>\n Place the mascarpone out of the refrigerator for a few hours.<\/p>\n Before whipping the heavy cream, put it in the freezer with metal whips for 10 to 15 minutes.<\/p>\n Whip the heavy cream with electric whips in a large bowl.<\/p>\n Combine mascarpone softened out of the refrigerator and powdered sugar. Using the same whips, make the cream cheese airy.<\/p>\n Combine whipped cream with mascarpone and gently incorporate.<\/p>\n Divide the mixture in half by placing it in two different bowls.<\/p>\n Add to the first cream chocolate chips, Marsala, and mix.<\/p>\n Then add to the second one the sifted bitter cocoa and stir.<\/p>\n Line the mold with foil.<\/p>\n In a deep dish, pour milk and a little liqueur.<\/p>\n Lightly soak one cookie at a time and start lining the bottom and sides of the mold.<\/p>\n Pour in the first cream and then the second. You can follow the order you prefer.<\/p>\n Cover the mold with foil and place in the freezer for a couple of hours or overnight.<\/p>\n Ten minutes before serving, remove the dessert from the freezer, invert the mold onto a serving plate, dust the surface with powdered sugar or unsweetened cocoa, and cut slices about 2 cm wide.<\/p>\n If you prefer, replace the Marsala with rum.<\/p>\n Cover with plastic film some leftover of the dessert and place it in the freezer. Store it for up to a month.<\/p>\n Duchess stracchino is a chilled dessert from Emilia. It has a simple preparation, ingredients that, usually, everyone likes, and a frozen dessert texture. And although the name evokes stracchino, a soft cheese typical of northern Italy, this ingredient is not there. The origin and name of the dessert are uncertain. The origin of the dessert…<\/p>\n","protected":false},"author":2,"featured_media":36443,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"limit_modified_date":"","last_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2033,2040,2051,2034,2032,2031,2056],"tags":[2248],"class_list":["post-36450","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-courses","category-desserts","category-gluten-free","category-ingredients","category-occasions","category-recipes","category-sunday-lunch","tag-emilia-romagna-recipes"],"acf":[],"jetpack_featured_media_url":"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2023\/06\/IMG_9567.jpeg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/36450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/comments?post=36450"}],"version-history":[{"count":10,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/36450\/revisions"}],"predecessor-version":[{"id":38350,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/36450\/revisions\/38350"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media\/36443"}],"wp:attachment":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media?parent=36450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/categories?post=36450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/tags?post=36450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nThe Duchess of Parma had a chef de cuisine who managed menus and kitchen and left a complete work of recipes where this dessert is not mentioned (I wrote about him in the post dedicated to the stuffed fennel<\/a><\/strong>, an ancient recipe from Bologna).<\/p>\n
\nFor sure, the flavors of the dessert hark back to a recipe that originated for the Lord’s table. Often duchess stracchino appears as the Emilian version of the Romagna casadello<\/em><\/strong>. It is an unfortunately forgotten dessert that seems the peasant but sister version of the former.<\/p>\nThe forgotten recipe<\/strong><\/h5>\n
\nDecades have passed, but her image is still sharp in my memory.<\/p>\nAt that time, I started to cook.<\/h6>\n
\nAfter hearing the list of dishes on the menu, my mom immediately asked for the recipe for Duchess stracchino, which I hastened to post.<\/p>\nCan you tell me the menu?<\/strong><\/h6>\n
![\"Duchess](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2023\/06\/IMG_9562.jpeg\" "\\"Duchess")
<\/p>\nDuchess stracchino chilled dessert<\/strong><\/h2>\n
\nrectangular mold, 24x10cm
\nIngredients<\/p>\n
\nheavy cream, 200 g
\npowdered sugar, 100 g
\nbitter cocoa, 20 g
\nladyfingers, about 20
\ndry Marsala, 2 g
\nchocolate chips, dry Marsala, milk to taste<\/p>\n![\"Duchess](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2023\/06\/IMG_9538.jpeg\" "\\"Duchess")
<\/p>\n","protected":false},"excerpt":{"rendered":"