Gently whisk the egg and caster sugar together inside a bowl. Add some mascarpone and whisk again until smooth and you will find no protuberances.
Arrange the brioche slices as nicely as you possibly can in one layer around the greased ovenproof dish to totally cover the bottom. Trim the brioche slices as essential to fit. Spread the mascarpone mixture within the brioche slices to around 1 cm (½ inch) from the edge. (You don’t need to be accurate relating to this!)
Arrange the apricot halves nicely inside a spiral within the mascarpone to the advantage from the brioche. Sprinkle the demerara sugar within the apricots. Bake in pre-heated oven for around 30 35 mins before the custard is placed and golden.
Serve immediately with crème fraiche and mud with icing sugar.
1 egg
two tablespoons caster sugar
250g (9 oz) tub mascarpone cheese
about 225g (8 oz) brioche slices, about 1 cm ( ½ inch) thick, obtained from a brioche loaf
