Scale and pour desired amount into mixer. Be sure product is chilled between 2-7 degrees. Start whipping at medium speed and observe the texture of the pre-mix. For mousse, whip to soft peaks.
Layer the base with ladyfinger biscuits soaked in coffee (and Amaretto). Arrange evenly to ensure the ladyfinger biscuits cover every corner.
Spread or pipe the whipped Debic Tiramisù over the biscuit layer and cover evenly. Optional to dust cocoa powder over the top of the Tiramisù.
Leave to set in a refrigerator for about two hours (or until stiffened). Place your finishing decoration and it is ready to serve.
