Ingredients
- 1000 ml Debic Tiramisù
- 150 gr. White chocolate
- 150 gr. Milk chocolate
- 150 gr. Dark chocolate
- Chocolate Genoise
Method
- Beat the tiramisù for 3′ and divide into 3 containers.
- Melt the chocolates separately and mix each one with a third of the beaten tiramisù.
- Assemble the dessert by alternating a layer of Genoise with a layer of tiramisù of each flavour: first white chocolate, then milk chocolate and finally dark chocolate.
- Leave in the refrigerator for 2 hours.
- Remove from the mould.
- Decorate with plain tiramisù or a little cacao powder.