A lemon and limoncello mascarpone zabaione with lemongrass sorbet under biscuit and surrounded by dots of candied lemon, bergamot jelly, spiced apple, chilli oil, lemon oil and honey capers. The tart itself is zingy, sweet and creamy in different parts. The little bits and drops on the side would be difficult to combine with the tart but they’re all incredibly intense in flavour. Each one adds a different layer onto the tart – sour, salty, spicy, bitter or sweet. It’s a fun idea and it’s magnificently tasty.