LIMONCELLO TIRAMISU WITH MASCARPONE, CHERRIES AND WHITE CHOCOLATE

“Of course, this is not a traditional tiramisu, but the layering of the sponge and silky vanilla mascarpone provides the link to the dessert we all know and love,” explains celebrity chef, Jamie Oliver. “Using cherries, limoncello and white chocolate gives you a lighter-feeling dessert that is hugely enjoyable, inspired by long summer days along the Amalfi coast.”

SERVES 8 INGREDIENTS

2 oranges 200ml limoncello 4tbsp runny honey 200g sponge fingers 200ml good espresso (cold) 250g mascarpone cheese 250g natural yoghurt 1tsp vanilla bean paste 250g ripe cherries Extra virgin olive oil 100g white chocolate (cold)

METHOD:

» 1. Use a speed-peeler to peel strips of zest from the oranges into a small pan. Squeeze over all the juice, add 100ml of the limoncello and two tablespoons of honey, and simmer over a medium heat until you have a thick syrup.

» 2. Cover the base of a 24cm serving bowl with half the sponge fingers. 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.

» 3. Whisk together the mascarpone, yoghurt, vanilla paste and remaining two 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. Lay the remaining sponge fingers on top, drizzle over the rest of the coffee, and finish by spooning over the remaining mascarpone.

» 4. Spoon the syrup and candied peel over the tiramisu, and drizzle with a little extra virgin olive oil. Cover and pop into the fridge for at least four hours, or overnight.

» 5. Shave or grate over the white chocolate to finish.