Method

Brownie

1. Preheat the oven to 170°C and grease and line a 20 × 20 cm baking tin.
2. Melt the coconut oil and chocolate chips together until smooth. In a large bowl, combine the almond flour, plain flour, cocoa powder, eggs, maple syrup, vanilla essence, and dissolved coffee. 
3. Stir in the melted chocolate mixture until a smooth batter forms.
4. Pour the batter into the prepared tin and bake for 15-20 minutes, rotating the tin halfway through baking, until just set. For a fudgier texture, slightly underbake - a toothpick inserted into the centre should come out moist. 
5. Allow the brownie to cool completely.

Mascarpone layer

6. In a mixing bowl, whisk the mascarpone, thickened cream, dissolved coffee (or espresso), and vanilla until smooth and slightly thickened. Avoid overwhipping.

Coffee soak

7. In a shallow bowl, combine the instant coffee, water, and maple syrup. Stir until combined.

Assembly

8. Spread half of the mascarpone mixture evenly over the cooled brownie. Briefly dip the savoiardi biscuits into the coffee mixture and arrange them over the mascarpone layer, ensuring they are lightly soaked but not soggy.
9. Spread the remaining mascarpone mixture over the biscuits and finish with a dusting of cocoa powder before serving.
10. Place brownie in the fridge for at least 30 minutes for cream to set before cutting and serving.