Revamped Sicilian cassata
With Debic Mousse au Chocolat and Debic Tiramisù.
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.