Tiramisu brownies

Heat the oven to 180C/160C fan/gas 4. Line a 20-22cm square deep brownie tin with baking paper, leaving some of it overhanging.

Melt together the butter and chocolate in a microwave in short blasts or in a bowl set over a pan of gently simmering water. Cool to room temperature.

Whisk together the eggs and sugar until thick and pale, and the mixture leaves a trail when the whisk is lifted out.

Fold the chocolate mixture into the egg mixture, then fold in the flour, baking powder, cocoa and 2 tsp of the espresso powder.

Pour and scrape the batter into the tin and spread evenly. Bake for 30 mins or until the brownie has risen and the top is cracked a little and puffed up. Cool completely – it will sink a little on cooling.

Use a skewer to poke holes in the top of the brownie. Mix the final teaspoon of the espresso powder with the Kahlúa until dissolved then brush liberally over the top of the cake.

To make the topping, beat the mascarpone in a bowl briefly, then gradually beat in the double cream – it will thicken as you do. Beat in the icing sugar and Kahlúa.

Spread over the brownie then put into the fridge to chill for at least 3-4 hrs or overnight.

Dust the top with more cocoa powder and cut into 16 squares to serve. It will keep chilled for three days.