250g ripe cherries (or drained tinned cherries in natural juice)
Extra virgin olive oil
100g white chocolate (cold)
Use a speed-peeler to peel strips of zest from the oranges into a small pan. Squeeze over all their juice, add 100ml of the limoncello and 2 tablespoons of honey, and simmer over a medium heat until you have a thick syrup.
Cover the base of a 24cm serving bowl with half the sponge fingers (or you can use the trimmings from my Amalfi Rum Baba recipe on page 42, giving you an excuse to make both!). Mix the cold espresso with the remaining limoncello, then drizzle half of it over the sponge layer, pressing down lightly to help it absorb the coffee mixture.
Whisk together the mascarpone, yoghurt, vanilla paste and remaining 2 tablespoons of honey until smooth, then spoon half into the bowl, in an even layer. Remove the stones from the cherries, tearing the flesh over the mascarpone (or swap in drained tinned cherries). Lay the remaining sponge fingers on top, drizzle over the rest of the coffee, and finish by spooning over the remaining mascarpone.
Spoon the syrup and candied peel over the tiramisù, and drizzle with a little extra virgin olive oil. Cover and pop into the fridge for at least 4 hours, or overnight. Shave or grate over the white chocolate to finish.