Tiramisu Chocolate Squares

Ingredients

• 150g Plain Flour
• 30g Cocoa Powder, plus extra 1 Tbsp. for dusting
• 100g Butter
• 100g Light Brown Sugar
• 2 cartons Simply Better Original Irish Cream Cheese
• 1 carton Simply Better Mascarpone cheese
• 2 Simply Better Irish Free Range Corn Fed Eggs, at room temperature
• 2 Tsp. Vanilla Extract
• 50g Caster Sugar
• 4 Tbsp. Simply Better Intenso Espresso, cooled down

Method

1. Preheat the oven to 180ºC (350ºF/Gas Mark 4). To make the biscuit base, sieve the flour and cocoa powder into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the light brown sugar.
2. Using a palette knife, press an even layer into a square cake tin lined with parchment paper. Bake for 15 minutes until slightly puffed up but not coloured. Remove from the oven and leave to cool down slightly.
3. Reduce the oven to 160ºC (325ºF/Gas Mark 3). To make the espresso cream, put the cream cheese in a large bowl with the mascarpone, eggs, vanilla and coffee. Add the caster sugar and whisk until smooth. Pour this over the chocolate base and bake for 20-25 minutes until the espresso cream is set around the edges with a very slight wobble in the middle.
4. Leave to cool completely then dust with the remaining tablespoon of cocoa powder. Chill for at least 2 hours and cut into 8 even slices, then arrange on plates to serve.