- 20 twig(s) woodpecker
- 200 g of mascarpone
- 200 g of curd
- 100 ml of honey
- 50 ml espresso (cold)
- 2 tbsp woodpecker liqueur (to taste)
- Biscuit base (or cookies)
Kiwifruit for ragout
- 500 grams of kiwi
- 50 g of powdered sugar
- dandelion flowers (or daisies)
- woodpecker flowers
For woodpecker tiramisu with kiwi ragout, remove the woodpecker stems. Chop the woodpecker, put it in a bowl with honey and mix it into a puree.
Mix the woodpecker puree with mascarpone and curd, season with the juice of one lemon.
Line a small casserole dish with a biscuit base and drizzle with eaves liqueur and espresso. Spread half of the mascarpone mixture on the biscuit base. Place a layer of sponge cake on top, drizzle with woodruff liqueur and espresso and spread the rest of the woodruff mascarpone mixture on top. Finish with a biscuit base.
Peel the kiwis and puree them with powdered sugar. Spread the kiwi ragout on the top layer of sponge cake and decorate the woodpecker tiramisu with kiwi ragout leaves and dandelion flowers.
Penne with vodka, beer fondue or egg cake: you can find more recipes with alcohol here.