Method

• 1.
  2 tbs caster sugar 1/2 cup (125ml) lukewarm milk, plus extra 1 tbs cold milk 3 egg yolks, lightly beaten, plus extra 1 egg yolk 100g unsalted butter, melted, cooled 300ml thickened cream 1 cup (250g) mascarpone 1/3 cup (50g) icing sugar, plus extra to dust 1-2 tsp rosewater 250g raspberries, lightly crushed Topping 5g chilled unsalted butter 2 tsp caster sugar 1 tbs plain our Combine our, yeast, caster sugar and a pinch of salt in a large bowl. In a separate bowl, whisk lukewarm milk and beaten yolks together. Make a well in the centre of the our mixture and pour in the milk mixture. Mix the ingredients together to form a soft dough.
• 2.
  Turn out onto a very lightly oured surface and knead for 5-10 minutes. The dough will be very sticky and wet but don’t be tempted to add more our. Place the dough back into the bowl, then in 2 batches, knead in the butter by hand.
• 3.
  Knead for a further 6-8 minutes or until the butter is well incorporated.
• 4.
  Place the dough into a clean, lightly oiled bowl. Cover and stand in a warm place for 1 hour or until doubled in size.
• 5.
  Knock back dough and shape into a ball. Place in a greased 20cm springform cake pan. Cover with plastic wrap and stand in a warm place for a further 1 hour or until dough is puffy and nearly reaches the sides of the pan.
• 6.
  Meanwhile, for the topping, place the ingredients in a bowl and rub together with your ngertips to make a crumbly mixture. Set aside.
• 7.
  Preheat the oven to 180°C. Whisk the extra 1 tbs milk with extra yolk. Brush brioche with egg wash and sprinkle with the crumble topping.
• 8.
  Bake for 20-25 minutes until golden. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• 9.
  In a large bowl, whip the cream to soft peaks, then fold in the mascarpone, icing sugar and rosewater. Whisk to stiff peaks, then fold through the crushed raspberries. Set aside.
• 10.
  Use a serrated knife to cut the brioche into 3 layers. Place the bottom layer onto a serving plate and spoon over half the raspberry cream. Repeat layers, then sandwich with the brioche top.Dustwithicingsugarandserve