• 4 eggs
• 115 g caster sugar
• 115 g plain flour
• 1 tsp baking powder

• 150 mls marsala
• 250 mls single or double cream
• 3 egg yolks
• 150 g caster sugar
• 250 mls water

• 1 tblspn icing sugar
• 2 tblspns very strong coffee
• 1 tblspn Tia Maria coffee liqueur
• 250 g mascarpone

For the Coffee Syrup

• 300 mls strong coffee
• 150 g sugar
• 1 tblspn coffee beans

PREHEAT AN OVEN to 375°F (Gas Mark 5). Butter a 16 cm square cake tin or similar and line the base with baking parchment.

Whisk the eggs and the 115 g of sugar until thick and creamy, then fold in the flour and baking powder. Bake the sponge in the prepared tin for 40-50 minutes, until just firm to the touch. When the sponge is cooled, take it from the tin, slice it in half horizontally and sprinkle three tablespoons of the marsala over the pieces.

Whisk the cream until softly whipped and set it aside. Then whisk the egg yolks until pale and creamy. Bring the 150 g of sugar and 250 mls of water to a boil in a pan and boil for a minute to dissolve the sugar. Pour this on to the yolks, whisking all the time until they become frothy, then gently whisk in the whipped cream and the rest of the marsala. Freeze this custard, preferably using an ice cream machine.

Stir the icing sugar, coffee and Tia Maria into the mascarpone. Line a 2 lb loaf tin with a double layer of overhanging clingfilm. Spread in one third of the ‘ice cream’, cover it with a layer of sponge followed by half of the mascarpone. Repeat these layers, then put in the final third of the ice cream. Fold over the overhanging clingfilm, then freeze the terrine. Turn it out on to a plate before slicing it. If the terrine seems to have frozen very hard, move it to a fridge for half an hour before you serve it.

BRING THE COFFEE and sugar to the boil and simmer them until reduced to half the original volume. Toss in the beans and leave the syrup to cool. Spoon some syrup over and around each slice of terrine.