Melt the butter with the sugary part of the premix over a double boiler (or in short microwave bursts).

Remove from heat and whisk in the eggs one at a time until smooth.

Sift in the flour part of the premix and gently fold it through.

Pour the batter into the tin and bake for 35-40 minutes. The center should be slightly soft when tested with a skewer.

Let the brownie cool in the tin, then refrigerate for a few hours to firm up.

Once chilled, trim the edges with a hot knife if needed.

Preheat your oven to 160°C and line the tin with baking paper.

In a large bowl, beat the cream cheese, mascarpone, and sugar until smooth and fluffy.

Add eggs one at a time, mixing until just combined.

Sift in the flour and gently fold it in.

Mix in the Coffee Amarula and espresso until smooth.

Pour the batter in the tin.

Wrap the outside of the cheesecake tin tightly with two layers of heavy-duty foil to prevent water from seeping in.

Place the foil-wrapped tin in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake tin.

Bake for 40-45 minutes, until the edges are set but the center still has a slight jiggle.

Remove from the water bath, place on a wire rack, and let it cool completely.

Refrigerate for at least 4 hours (preferably overnight).

Break the ladyfingers into small pieces and soak them in the heavy cream for about 10 minutes.

Whip the soaked cream until soft peaks form.

Fold in the condensed milk and vanilla extract.

Pour into a container and freeze for 6 hours or overnight.

Place the chilled brownie base onto a serving plate.

Carefully remove the cheesecake from the tin and place it on top of the brownie.

Dust with cocoa powder and optionally, drizzle with a bit of Coffee Amarula for extra flavor.

Serve with scoops of Ladyfinger Ice Cream on the side.