250g PAPATHANASIOU Tsalafouti
500ml cold cream
4 tbsp icing sugar
Whip the cream and icing sugar on average speed until it becomes frosting. Incorporate the Tsalafouti by gently stirring. Divide the mixture in cups and put it in the fridge for the mousse to cool.
Serve with the syrup from a sour cherry spoon sweet or with any sweet sauce of your liking.