The rich and creamy flavours of a tiramisu work really well not just as a dessert, but also in blondie form. These sweet treats have a coffee flavoured batter, dotted with white chocolate chunks, and are topped with swirls of cream cheese and grated dark chocolate. They are best made the day before you want to eat them, since the coffee flavour develops overnight. Tia Maria has been left out of this recipe to keep cost down, but feel free to serve your blondies with a side of boozy whipped cream if you are feeling indulgent.

1. Preheat oven to 200^oC/400^oF/gas 6.
2. Grease and then line the bottom and sides of a 20cm square baking tin with baking paper.
3. Once the melted butter is tepid add sugars to it and mix. Then stir in the beaten egg, vanilla and coffee paste.
4. Sift the flour, baking powder and salt into a large bowl.
5. Add the butter and egg mixture into the bowl. Fold the mixture together gently with a metal spoon, avoiding over stirring. Then add the chopped white chocolate pieces and fold into the batter.
6. Pour the batter into the baking tin and smooth into the corners.
7. Gently stir the cream cheese and caster sugar together in a bowl.
8. Dollop the cream cheese mixture on top of the batter, and then gently – using a round ended knife – swirl into the cream through the top of the batter. You don’t want to mix them together – just create a pattern on the surface.
9. Bake for 25-35 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin.
10. When the blondies are completely cool sprinkle the grated dark chocolate over the top and slice into squares.