Tradition takes the starring role at Christmas but there’s still a place for a bit of glitz and glamour. Channel Mariah Carey’s 1994 song and demand what your heart desires… This decadent dessert is a good place to start, to be enjoyed whenever the mood strikes.

Mocha tiramisu torte

SERVES 12. HANDS-ON TIME 30 MIN,

OVEN TIME 20-25 MIN, PLUS CHILLING

MAKE AHEAD

Make the torte up to 12 hours ahead and keep it covered in the fridge.

• 175g self-raising flour

• 100g walnut pieces

• 175g butter, softened

• 175g caster sugar

• 3 medium free-range eggs, beaten

• 4 tbsp cold, strong black coffee

• 200g dark chocolate

FOR THE FILLING

• 200g mascarpone

• 4 tbsp marsala

• 75g caster sugar

• 300ml double cream

FOR THE CHOCOLATE COATING

• 4 fine gelatine leaves, halved (we used Costa from Waitrose/Ocado)

• 90g caster sugar

• 30g cocoa powder

• 5 tbsp whipping cream

• Edible gold leaf or edible lustre (optional – from the baking aisle of large supermarkets) YOU’LL ALSO NEED…

• 20cm square cake tin, greased and lined with non-stick baking paper

1 Heat the oven to 180°C/160°C fan/ gas 4. Pulse the flour and walnuts in a food processor until finely ground. Add the butter, sugar, beaten eggs and coffee, then whizz to combine. Spoon into the prepared tin and level the top. Bake for 20-25 minutes until a skewer pushed into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

2 Meanwhile, line 2 baking trays with non-stick baking paper and draw 4 x 10cm x 20cm rectangles. Melt the chocolate in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water). Stir, then spoon onto the trays to fill each rectangle. Chill for 1 hour to set.