Ingredients
Tiramisù with coffee granité
- 1000 ml Debic Tiramisù
- 150 ml Coffee liqueur
- 50 gr. Sugar
- 40 Ladyfingers
- 300 ml Espresso
Chocolate mousse with brownie and mango
- 1000 ml Debic Chocolate Mousse
- 1 Slice Niels de Veye chocolate brownie
- 1 Mango
Crème brûlée
- 1000 ml Debic Crème Brûlée
Method
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.