Method

• 1.
  For the espresso cremeux, using handheld electric beaters, whisk egg yolks and sugar in a large bowl on high speed for 3 minutes until pale, thick and doubled in size. Whisk in espresso, then cornflour until well combined and smooth. Heat cream, milk and vanilla paste in a small saucepan over medium heat, stirring occasionally, until almost simmering. Slowly pour over egg mixture in a thin, steady stream while continuously whisking until well combined and smooth. Pour into a clean large saucepan and cook over medium heat, stirring constantly, for 3-5 minutes until mixture thickens, is smooth and coats the back of a spoon very thickly.
• 2.
  Remove from heat, add cocoa butter and stir until completely melted and combined. Transfer to a medium heatproof bowl. Cover surface directly with plastic wrap. Chill overnight until set. For the sponge, preheat oven to 180°C/160°C fan-forced. Line a 22cm x 32cm x 3cm-deep baking tray with baking paper.
• 3.
  Whisk butter and sugar in a stand mixer fitted with the whisk attachment on medium- high speed, scraping down side of bowl occasionally, for 3 minutes or until very pale. Add eggs one at a time, whisking on medium-low speed until combined. Add lemon zest, vanilla and a pinch of salt and whisk until just combined (mixture may look separated, don’t worry). Sift over flour and whisk until well combined and smooth.
• 4.
  Spoon mixture into prepared tray and level surface with spatula (it will be a thin layer). Bake for 18-20 minutes until golden and just cooked at the centre when a skewer inserted comes out clean. Remove from the oven and immediately drizzle with liqueur. Set aside to cool completely in pan. Once cool, wrap tightly in plastic wrap and set aside in a cool, dark place overnight.
• 5.
  For the cocoa sauce, place all ingredients in a small saucepan with 1 cup (250ml) water. Bring to the boil over medium-high heat, whisking constantly, until combined and smooth. Cool to room temperature.
• 6.
  For the macadamia praline, line a baking tray with baking paper. Place sugar and 100ml water in a small saucepan over medium-high heat. Stir constantly until sugar dissolves. Brush down side of pan with water to prevent crystals forming, then increase heat to high and cook, without stirring, for 2-3 minutes until deep golden. Working quickly and carefully, add macadamias, stir, then immediately pour onto prepared tray.
• 7.
  Set aside to cool and set. Use a rolling pin to crack and crumble the praline. To serve, cut sponge into 8 circles using a 7cm sharp-edged cutter. Carefully transfer sponge to serving plates. Top with a generous spoon of espresso cremeux, drizzle with cocoa sauce, and sprinkle over macadamia praline.