Step 1

Start by pre-heating your oven to 180c/350f. Also grease and line a 9x12 inch cake tin. Make sure that each side of the tin is lined with baking paper, it will be a lot easier to take out this way.

Step 2

In a pot, add the butter, chocolate and coffee granules. Place this pot over medium-low heat and heat, whiles stirring, until the mixture has melted. Leave this aside to cool.

Step 3

In a large bowl add in the eggs and both sugars. Whip this until the mixture lightens in colour and almost doubles in volume.

Step 4

Pour the cooled down butter/chocolate mixture into this and whisk. Then add in the flour, cocoa powder and salt, whisk just until you get a smooth batter.

Step 5

Pour this into your prepared tin and bake for around 35-40 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs on it.

Step 6

Once baked, leave aside to cool.

Step 7

Once the brownie has baked and cooled down slightly, you can add the sponge finger layer.

Step 8

Dip your sponge fingers into the strongly brewed coffee. You don't want to soak the sponge fingers in the coffee, just do a quick dip on both sides.

Step 9

Place these on top of the brownie. You might have to cut some of them in half so that they fit.

Step 10

Place the mascarpone into a small bowl and mix this with a spoon just to make it smooth.

Step 11

In a large bowl, add the double cream, icing sugar and vanilla. Whip this until the mixture starts to thicken slightly.

Step 12

Add the mascarpone into this, then whisk it all until the mixture is thick.

Step 13

Add this into the tin, on top of the sponge finger layer. Smooth it out, then cover and leave in the fridge for at least 3 hours, overnight is better.

Step 14

The next day take it out of the tin, use a sieve to dust some cocoa powder on top, cut into it and then you are done!