Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a 22 x 30cm baking tin with baking parchment.

Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Stir constantly until melted and smooth.

With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened.

Lastly, sift in the flour, salt and baking powder and fold in gently.

Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 22 minutes until the top is firm and the cake has come away slightly from the sides of the tin.

While the brownie is cooling, make the tiramisu topping. Place the chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, stirring occasionally. Set aside to cool a little.

Beat the cream cheese, cream and mascarpone in a large bowl with an electric whisk until thick and fluffy. Stir through the melted white chocolate.

Spread the mixture evenly over the top of the biscuit base, then cover and place in the fridge to chill and set for at least 2-3 hours.

Once the brownie is fully cooled, soak the biscuits in espresso and a swig of vin santo. Carefully spread half of the mascarpone mixture and follow with a layer of sav biscuits. Top with the remaining mascarpone mixture, smoothing it out. Chill for 2 hours.

Finish with a generous dusting of cocoa powder just before slicing into squares.