Peel the rinds of the oranges with a thin peeler and place them in a small pot.

Squeeze the juice in, add 100 ml of limoncello and 2 tbsp honey, and let it simmer over low heat until it forms a syrup.

Cover the bottom of a serving bowl, 24 cm in diameter, with half of the biscuits.

Mix the cold espresso with the remaining limoncello, drizzle half over the biscuits and press them down slightly so they can better absorb the liquid.

Whip the mascarpone, yogurt, vanilla extract, and the remaining honey together into a smooth cream, and spread half over the biscuits in an even layer.

Pit the cherries, tear them into smaller pieces, and distribute them over the cream.

Place the remaining biscuits in a layer on top, drizzle with the remaining coffee, and spread the rest of the cream over.

Distribute the syrup and the candied orange peel on top of the tiramisu, drizzle with a bit of extra virgin olive oil.

Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Sprinkle white chocolate flakes or coarsely grated white chocolate on before serving.