METHOD

1. Place the white chocolate and ¼ cup (60ml) cream into a small saucepan over low heat and stir until melted and smooth. Set aside to cool.
2. Place the egg yolks and sugar into a small heatproof bowl. Place the bowl over a small saucepan of gently simmering water (the bowl shouldn’t touch the water). Using a handheld electric mixer, whisk for 8 minutes or until the mixture is very thick and doubled in volume. Remove from the heat and place over a bowl of iced water, gently stirring occasionally, until cooled.
3. In a separate bowl, use a handheld electric mixer to whisk the mascarpone and remaining 1 cup (250ml) cream together until soft peaks form. Fold the cooled egg mixture into the mascarpone cream. Add the white chocolate mixture and fold until combined. Set aside.
4. Combine the water, agave and yuzu in a bowl. Working quickly, dip the biscuits in the yuzu mixture and place them in the base of an 800ml serving dish. Spoon half the mascarpone mixture over the top. Repeat with another layer of yuzu-soaked biscuits and the remaining mascarpone mixture. Refrigerate for at least 4 hours or overnight.
5. Serve the tiramisu dusted with icing sugar and topped with candied citrus and extra shaved white chocolate. Serves 6–8

Photography: Chris Court

Find this recipe in Donna Hay Sunshine, Lemons and Sea Salt - click here to view