1 Soak the gelatine in cold water. Put the sugar into a pan and heat slowly until caramelised. Stir in the cherry juice and orange juice and add the cherries. Mix the cornflour to a smooth paste with cold water, stir into the cherries and juice and boil up once. Divide the cherries between 6-8 small jars and leave to cool.
2 Squeeze out the gelatine. Whip the cream until very stiff and chill. Beat the egg yolks with the icing sugar and grated orange rind over a hot bain-marie until pale, thick and creamy. Stir in the squeezed-out gelatine. Pick the flowers off two sprigs of lavender and chop finely. Add the lavender flowers and mascarpone to the egg yolk mixture, a spoonful at a time, then fold in the whipped cream.
3 Break the sponge fingers into 2 or 3 pieces and scatter on top of the cherries. Mix the espresso with the coffee liqueur and honey and drizzle over the sponge fingers. Put the mascarpone cream into a piping bag with a plain nozzle and pipe on to the sponge fingers. Chill the tiramisu for at least 2-3 hours. Shortly before serving sprinkle with the rest of the lavender flowers. Serve garnished with a sprig of lavender.