Method

• 1.
  Grease and line a 21 x 11cm (top measurement) loaf pan with baking paper.
• 2.
  To make mascarpone liqueur cream, place cream and sugar in a bowl of an electric mixer. Beat until soft peaks form. Place mascarpone in a medium bowl and fold in cream and liqueur until combined.
• 3.
  Spread one-third cup cream mixture evenly over base of pan.
• 4.
  Combine espresso and liqueur in a shallow bowl and dip 6 sponge fingers in mixture. Place over cream mixture, trimming to fit.
• 5.
  Top with remaining cream mixture, then dip another 6 biscuits in coffee mixture. Place over cream mixture.
• 6.
  For chocolate mousse: Whip cream in a bowl of an electric mixer until soft peaks form. Whisk in cooled chocolate until combined (see note). Spread over biscuits then gently top with brownie. Cover with plastic wrap and chill overnight.
• 7.
  To serve: Whip cream and icing sugar in a bowl of an electric mixer until firm peaks form. Spoon cream into a piping bag fitted with a plain nozzle.
• 8.
  Turn out tiramisu onto a serving plate. Pipe rounds of cream on top and dust with cocoa.