Savarin tiramisù with red berries

With crunchy hazelnut base and tiramisu.

Dessert Dinner Evening


Crunchy hazelnut base

200 g cream butter

400 g unsalted hazelnuts

200 g sugar


300 ml Debic Tiramisù

100 g white chocolate

100 g cacao butter

100 g red berries

100 g pistachio nuts


Crunchy hazelnut base

For the crunchy base, roast the hazelnuts in the oven at 180°C.

Leave to cool and chop finely.

Melt the butter and mix all the ingredients together.

Pour the mixture into the moulds and bake in the oven at 180°C for 10 minutes.

Cool and leave in the freezer so that they are easy to remove from the moulds and store.


Whip the Debic Tiramisù in the planet mixer until light and airy, then pipe into the moulds using a piping bag.

Cool and store in the freezer.

Melt the white chocolate with the cacao butter.

Then spray the frozen tiramisù using an electric spray gun.

Store in the freezer until needed.

Finishing touch

Arrange on the plate and garnish with red berries and pistachio nuts.