Home Recipes PARTY
POPS

PARTY
POPS

PARTY
POPS

Ingredients

Components & decoration

Truffle shells

Pâte sablé

Debic Parfait

Debic Tiramisù

Grounded pistachios

Violet sugar

Freeze dried strawberry powder

Grounded champagne biscuits

Chocolate ganache

500 g Debic Tiramisù

200 g milk

70 g dark chocolate

Debic Parfait variations

125 g peanutbutter

70 g spéculoos crumbs

120 g lemon curd

65 g Cointreau 60% vol

75 g pistachio paste

Debic Cream Plus
Mascarpone variations

100 g dark ganache

lemon zests

½ vanilla pod

55 g Cognac Rémy Martin

Debic products used

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Debic Parfait 1L

  • Home made end result
  • No ice machine needed
  • Convenient and time-saving 4-step preparation
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Debic Tiramisù 1L

  • Creamy taste and structure
  • Based on the real Italian recipe
  • With 55% mascarpone

Preparation

Chocolate ganache

Heat the milk with the Debic Tiramisù. Pour over the dark chocolate and mix with a hand blender. Pour in small tartelettes.

Debic Parfait variations

Whip the Debic Parfait and add one of the variations to the mixture. Pipe into chocolate truffle shells. Put a wooden stick in and freeze. Dip in chocolate (dark, white, Ruby,…)

Debic Cream Plus
Mascarpone variations

Whip the Debic Cream Plus Mascarpone and add one of the variations to the mixture. Pipe on the filled tartelettes and leave to cool.

ASSEMBLY & FINISH

Combine the tartelettes with the truffle shells and compose an assortment with different flavors and colors.

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