TIRAMISU WITH VANILLA MASCARPONE, CRUSHED CHERRIES & WHITE CHOCOLATE
“This is not a traditional tiramisu, but using cherries, lemon and white chocolate gives you a lighter-feeling dessert inspired by the Amalfi coast.”
Serves 8 Total time 45 minutes, plus chilling
INGREDIENTS • 2 oranges • 200ml/7fl oz lemon syrup • 4 tbsp runny honey • 200g/7oz sponge fingers • 200ml/7fl oz good espresso (cold) • 250g/9oz mascarpone cheese • 250g/9oz natural yoghurt • 1 tsp vanilla bean paste • 250g/9oz ripe cherries • Extra virgin olive oil • 100g/4oz white chocolate
1. Use a speed peeler to peel strips of zest from the oranges into a small pan. Squeeze over all the juice, add 100ml/4fl oz of the lemon syrup and 2 tbsp of the honey, then simmer over a medium heat until you have a thick syrup.
2. Cover the base of a 24cm/9½in serving bowl with half the sponge fingers. Mix the cold espresso with the remaining syrup 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 2 tsp 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 4 hours, or overnight. Before serving, shave or grate the white chocolate over the top.