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Latte macchiato

Small desserts for the coffee

Dessert Tiramisu Coffee
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Ingredients

For 25 servings

Tiramisù with coffee granité (40 pieces)

1000 ml Debic Tiramisù

150 ml Coffee liqueur

50 g Sugar

40 x Ladyfingers

300 ml Espresso

Chocolate mousse with brownie and mango (40 pieces)

1000 ml Debic Chocolate Mousse

1 Slice Niels de Veye chocolate brownie

1 x Mango

Crème brûlée (25 pieces)

1000 ml Debic Crème Brûlée

Debic products used

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Debic Tiramisù 1L

  • Creamy taste and structure
  • Based on the real Italian recipe
  • With 55% mascarpone
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Debic Mousse au Chocolat 1L

  • With real Belgian milk chocolate
  • Convenient 4 step preparation
  • Allows a variety of creative preparations
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Debic Crème Brûlée Bourbon 1L

  • Real natural Bourbon vanilla with vanilla seeds
  • Creamy and authentic taste and structure
  • Fast and convenient preparation

Preparation

Tiramisù with coffee granité

Whip 1 litre of Debic Tiramisù until light and airy and add 1 dl of coffee liquor. Pour into a piping bag. Dip the ladyfingers halfway into the coffee and put in the glasses.

Divide the Tiramisù among the glasses and leave to set in the refrigerator for 2 hours.

For the granité, mix 3 dl of espresso with 50 grams of sugar and 50 ml of liquor and put in the freezer.

Stir with a fork to create a fine granité.

Chocolate mousse with brownie and mango

Whip 1 litre of Debic Mousse au Chocolat until light and airy and pour into a piping bag with a serrated nozzle.

Cut the brownie into equal-sized cubes and place at the bottom of the glasses.

Divide the mousse among the glasses and leave to set in the refrigerator for 2 hours.

Garnish with the brownie and mango.

Crème brûlée

Bring the Debic Crème Brûlée to the boil and divide among small dishes.

Leave to set in the refrigerator for 2 hours. Finish off by burning sugar on the top.

Recipe tags Dessert Tiramisu Coffee Mousse crème brûlée Evening Dinner MousseChocolat PannaCotta
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