Home Recipes Revamped Sicilian cassata

Revamped Sicilian cassata

With Debic Mousse au Chocolat and Debic Tiramisù.

Dessert Tiramisu Mascarpone
7f050000-ff27-0003-29e0-08d7467f0b4c

Ingredients

Sicilian cassata

500 ml Debic Mousse au Chocolat

500 ml Debic Tiramisù

20 ml Cherry liqueur

10 x Maraschino cherries

50 g Orange zest

200 g Pistachio nuts

10 x Pistachio sponge cake

Debic products used

7f050000-ff27-0003-1643-08d7473a28c3

Debic Mousse au Chocolat 1L

  • With real Belgian milk chocolate
  • Convenient 4 step preparation
  • Allows a variety of creative preparations
7f050000-ff27-0003-bd2e-08d7473a28b5

Debic Tiramisù 1L

  • Creamy taste and structure
  • Based on the real Italian recipe
  • With 55% mascarpone

Preparation

Group 1

Whip the chocolate mousse for 5 minutes until it is light and airy and as stiff as whipped cream.

Transfer the mousse to a suitable container and leave to set in the refrigerator for 3 hours.

Beat the tiramisù until light and airy and add the cherry liqueur.

Finishing touch

Use a spoon to make quenelles of chocolate mousse and tiramisù and arrange on the plate.

Finish the dish with the orange zest, cherries, pistachio nuts and sponge cake.

Recipe tags Dessert Tiramisu Mascarpone Dinner Evening parfait CroissantButter
baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.

This site is protected by reCAPTCHA and the Google

Privacy Policy and Terms of Service apply.