Tiramisu brownies

Preheat the oven to 180c and line a 20 x 30cm baking tin with parchment paper.

Put the dark chocolate and butter in a heatproof bowl and melt over a pan of simmering water. Add the sugar and stir until dissolved, then remove from the heat and allow to cool slightly.

Lightly beat the eggs and whiskey together until mixed, then fold the egg mix into the melted chocolate mix.

Mix the flour, baking powder, and instant coffee powder together so they are evenly distributed, then gradually fold into the chocolate and egg mix in three stages, being careful not to overmix.

Pour the mix into the prepared tin.

Bake for 20 minutes until the top is baked but the brownies remain soft inside. When it comes out of the oven it might look a little wobbly in the middle. This is good. Allow to rest at room temperature before chilling in the fridge.

Take the mascarpone out of the fridge an hour in advance to soften. Put the egg yolks in a bowl and whisk with 75g of the caster sugar with an electric whisk until doubled in size and pale in colour. Fold this into the mascarpone and mix lightly until smooth.

In a different bowl, add the egg whites and whisk with the remaining 30g of sugar until a meringue is formed. Fold this into the mascarpone mix and add a pinch of sea salt to make it richer and creamier.

Remove the chilled brownie tray from the fridge. Spoon the mascarpone meringue mix on top and level out with a spatula until smooth and even. Then place in the fridge to set for 3 hours, or overnight.

Remove the tiramisu brownies from the tray and dust the top with cocoa powder, then cut and serve.