Method

​1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a couple of muffin tins with muffin cases.

2 For the muffins: put the butter and sugars in a large bowl and cream together until light and fluffy using an electric hand whisk. Add half the eggs, then tip in half the gluten flour and stir well. Repeat with the rest of the eggs then sift in the remaining flour and stir well. Add the ricotta, coffee and biscuits and mix well.

3 Scoop the mixture into the muffin cases, filling them 3/4 full. Spread the mixture flat with the back of a spoon. Bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of the muffin comes out clean. Remove from the oven and place on a cooling rack.

4 The topping and syrup can be made while the cakes are baking. First make the syrup. Put all the syrup ingredients in a pan over a low heat and let the sugar dissolve. Turn up the heat and boil for a couple of minutes or until thick, then remove the pan from the heat and leave to cool.

5 For the topping: mix together the mascarpone, vanilla and icing sugar until smooth and set aside in the fridge.

6 While the muffins are still warm, drizzle each muffin with the coffee syrup.

7 Once the muffins are cool, place a generous dollop of the mascarpone cream on top and dust with cocoa powder. Enjoy!