Stracchino della Duchessa

Brew 1 1/4 cups of moka or espresso coffee and pour it into a small rectangular heat-resistant dish to cool.

In a large bowl or stand mixer, whisk the eggs and 40 grams (approx. 1/4 cup) of the sugar until white and creamy.

In a small saucepan, combine the remaining sugar and 1/4 cup of water. Bring to a boil until the syrup reaches 250°F (121°C).

Carefully pour the hot syrup into the egg mixture while continuing to whisk. Mix until the bowl cools down completely to room temperature.

In a separate bowl, mix the mascarpone with a few spoonfuls of the egg mixture, then gradually fold in the remaining egg mixture until incorporated.

Divide the custard into two equal portions. Mix the chocolate chips into one portion, and the cocoa powder and shaved almonds into the other.

Line a 9x5 inch loaf pan with plastic wrap. Cut ladyfingers to the height of the pan and dip them quickly into the coffee, then stand them vertically to line the sides of the pan.

Dip more ladyfingers in coffee and use them to cover the bottom of the pan.

Fill the pan slightly less than halfway with the chocolate chip custard, then layer the almond custard on top, leaving room for a final layer of ladyfingers.

Cover the top with more coffee-dipped ladyfingers (using any leftover scraps).

Cover the dish tightly with plastic wrap and freeze for at least 3 hours until firm but not frozen through.

To serve, flip the dessert onto a plate, remove the pan and plastic wrap, and dust with cocoa powder and extra shaved almonds.