Preheat the oven to 180°c. Line a 12-hole muffin pan with paper cases. Using an electric mixer, beat butter, brown sugar and ½c (110g) caster sugar for 3 mins or until thick and pale. Add eggs, one at a time, beating well after each addition. Fold in flour, crushed amaretti, ¼ c (60ml) coffee essence and 1 tbsp Marsala, then fold in ricotta until just combined. Divide batter among the muffin cases, then level tops. Bake for 25-30 mins or until a skewer comes our clean.

Cool for 10 ins in pan, then transfer to a wire rack to cool completely.

For the filling, place all the ingredients in a bowl. Using a wooden spoon, stir until combined. refrigerate until needed.

For the syrup, combine the remaining ⅔c (150g) caster sugar, remaining 1 tbsp Marsala, extra 2 tbsp coffee essence and 150ml water in a saucepan over low heat, stirring until the sugar dissolves. Increase heat to medium-high and cook for 5-7 minutes until reduced and syrupy. Cool

Remove cakes from their cases and halve horizontally. Drizzle all the halves with a little cooled syrup, then spread 2 tbs filling over each base. Replace the tops. If using the Italian meringue topping, replace the cake tops, then dollop each with a spoonful of meringue. using a kitchen blowtorch, lightly brulee the tops of the meringue. Alternatively, top with a dollop of whipped cream. Serve sprinkled with chocolate-coated coffee beans.