Home Recipes Revamped Sicilian cassata

Revamped Sicilian cassata

With Debic Mousse au Chocolat and Debic Tiramisù.

Dessert Tiramisu Mascarpone
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Ingredients

Sicilian cassata

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

Debic products used

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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 Tiramisù 1L

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

Preparation

Group 1

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.

Finishing touch

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.

Recipe tags Dessert Tiramisu Mascarpone Dinner Evening parfait CroissantButter
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