Before beginning, with a peeler, remove the tangerine peel from two of the tangerines. Boil 1/2 cup water and 1/4 cup sugar in a small saucepan and add the peel. Turn to low and simmer for about 30 minutes while you are working. After about 30 minutes, remove peel with slotted spoon and place on a plate. They will be moist and sticky. Slice the pieces carefully into thin julienne pieces to garnish your Tiramisu later. Place on waxed paper and place in refrigerator.

Juice the tangerines and use 1/3 cup for the custard. Place 1/2 cup of the tangerine juice in a bowl with the dried cherries and heat in the microwave oven for 30-60 seconds until warm. Set aside so that the cherries absorb most of the tangerine juice.

Make the custard: Boil water in a saucepan. Turn the heat to low and then in a metal bowl or top of a double boiler, combine the egg yolks, sugar and tangerine juice and whisk together constantly over the saucepan. Whisk until the yolks are pale and thick. This will mean that the egg yolks have cooked. Then mix in the mascarpone or cream cheese until smooth. Set aside to cool.

In a separate bowl, whip the cream until stiff. Fold the whipped cream gently into the egg mixture with a rubber spatula, being careful not to deflate the cream.

To assemble, use two 6 x 9 flat dishes or a 9 x 13 pan and have all components ready.

Place 1/2 of the Thin Mint cookies in the bottom of the dishes. Tuck 1/2 of the cherries in between the cookies. Spread half the custard over the cookies. Repeat with the remaining cookies and cherries, then the remaining custard. Refrigerate for at least two hours. After the custard is firm. decorate the top with crushed cookies and the tangerine peel.