Ingredients

Steps

• Grease a 28cm shallow ovenproof dish and pre-heat the oven to 180°C.
• Whisk the egg and caster sugar together in a bowl.
• Add the mascarpone and whisk until the mixture is smooth.
• Arrange the brioche slices in a single layer to cover the base of the dish.
• Spread the mascarpone mixture over the brioche, leaving a 1cm border at the edge.
• Arrange the drained apricot halves in a spiral and sprinkle with demerara sugar.
• Bake for 30-35 minutes until the custard is set and golden.
• Serve immediately with crème fraîche and a dusting of icing sugar.