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With Debic Mousse au Chocolat and Debic Tiramisù.
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
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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