Dandelion Tiramisu

For the dandelion tiramisu, first prepare the fruit. To do this, clean the pineapple, apples and pears, peel and cut into bite-sized pieces. Wash the blood oranges and cut them with the peel into fine slices.

For the lemon syrup, bring the juice of one lemon, sugar, water and vanilla bean to a boil and briefly poach the fresh fruit in it one by one.

Lift out the fruit with a slotted spoon and drain. Set the syrup aside. Cover a baking tray with baking paper.

Place the fruit on it and dust with powdered sugar. Dry in the oven at 80 °C for about 60 minutes (the fruits should have an elastic consistency).

Let the lemon syrup cool and mix it with the fruit brandy. Layer all the fruits in a large jar and pour the fruit-syrup mixture over them. Allow to steep for one week.

For the dandelion flower jelly, put the water and dandelion flowers in a saucepan and bring to a boil. Pour through a sieve, squeezing the flowers well.

Boil down the liquid to 1.5 liters. Mix the powdered sugar with the pectin powder and add to the dandelion flower infusion. Bring to the boil again.

Add cane sugar, sunflower oil and juice of one lemon.

For the dandelion tiramisu, cut the dandelion roots into small pieces and dry for 2 to 3 days. Place in a frying pan and caramelize with the sugar, stirring throughout. Cover with the water and leave to infuse for half an hour with the lid closed

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