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Revamped Sicilian cassata

With Debic Mousse au Chocolat and Debic Tiramisù.

Dairy Desserts

Revamped Sicilian cassata - photo1 | Debic

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

Mousse au Chocolat 1L

Tiramisù 1L

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 Dairy Desserts

debic for baker

debic for baker