Revamped Sicilian cassata

With Debic Mousse au Chocolat and Debic Tiramisù.

Dessert Tiramisu Mascarpone
Revamped Sicilian cassata - photo1 | Debic


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.


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.

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