For 25 servings
Tiramisù with coffee granité (40 pieces)
1000 ml Debic Tiramisù
150 ml Coffee liqueur
50 g Sugar
40 x Ladyfingers
300 ml Espresso
Chocolate mousse with brownie and mango (40 pieces)
1000 ml Debic Chocolate Mousse
1 Slice Niels de Veye chocolate brownie
1 x Mango
Crème brûlée (25 pieces)
1000 ml Debic Crème Brûlée
Tiramisù with coffee granité
Whip 1 litre of Debic Tiramisù until light and airy and add 1 dl of coffee liquor. Pour into a piping bag. Dip the ladyfingers halfway into the coffee and put in the glasses.
Divide the Tiramisù among the glasses and leave to set in the refrigerator for 2 hours.
For the granité, mix 3 dl of espresso with 50 grams of sugar and 50 ml of liquor and put in the freezer.
Stir with a fork to create a fine granité.
Chocolate mousse with brownie and mango
Whip 1 litre of Debic Mousse au Chocolat until light and airy and pour into a piping bag with a serrated nozzle.
Cut the brownie into equal-sized cubes and place at the bottom of the glasses.
Divide the mousse among the glasses and leave to set in the refrigerator for 2 hours.
Garnish with the brownie and mango.
Bring the Debic Crème Brûlée to the boil and divide among small dishes.
Leave to set in the refrigerator for 2 hours. Finish off by burning sugar on the top.