Method

Brownie

1. Preheat the oven to 170°C and grease and line a 24x15cm baking tin.
2. Melt the coconut oil and chocolate chips together until smooth.
3. In a bowl, combine almond flour, plain flour, cocoa powder, eggs, maple syrup, vanilla essence, and dissolved coffee.
4. Stir through the melted chocolate until the batter is smooth.
5. Pour the batter into the prepared tin and bake for 15-20 minutes, rotating halfway.
   Tip: Slightly underbake for a fudgy texture-insert a toothpick; it should come out moist.
6. Remove from the oven and let the brownie cool completely.

Mascarpone Cream

1. In a mixing bowl, whisk together mascarpone, thickened cream, maple syrup, espresso, and vanilla essence until smooth and slightly thickened. Be careful not to overwhisk.

Biscuit layer coffee Soak

1. Combine instant coffee (or espresso), water, and maple syrup in a shallow bowl until dissolved.

‍

1. Line a 1L loaf tin with baking paper, leaving an overhang for easy removal.
2. Cut the brownie into three rectangles to fit your tin (approx.0.5-1cm thick). Place one layer at the base.
3. Spread a thin, even layer of mascarpone cream over the brownie.
4. Quickly dip the savoiardi biscuits into the coffee (1–2 seconds max) and arrange tightly over the mascarpone layer to fully cover it.
5. Add another layer of mascarpone, followed by a second brownie layer.
6. Repeat with coffee-dipped biscuits, then finish with mascarpone and the final brownie layer.
7. Cover and refrigerate for at least 5 hours (overnight is ideal).
8. Lift out using the parchment overhang, top with extra mascarpone, and dust generously with cocoa powder before serving.