150g/5½oz soft light brown sugar
1 tsp caster sugar
1 tbsp icing sugar
125²µ/4½´Ç³ú icing sugar, sifted
pinch salt
65g/2¼oz strong white bread flour
50g/1¾oz unsalted butter, cut into roughly 1cm/½in pieces
75g/2½oz soft, unsalted butter
250ml/9fl oz double cream
2 medium free-range eggs, beaten
200g/7oz mascarpone
50ml/2fl oz full-fat milk
3 tbsp cold strong coffee (espresso is ideal)