Combine the flour, sugar, eggs, water (1), orange paste, yeast and vanilla together.
The liquid ingredients must be at 20°C.
Work to form a dough.
Place in a transparent recipient and let rise until tripled in volume.
Knead the dough again, adding the water (2) and the salt.
Gradually add the butter until completely incorporated.
The final temperature of the dough must be 25°C.
Let rest for 30 minutes at 3°C.
Shape 40 g balls and place in the moulds.
Let rise at 28°C for approximately one hour.
Bake in a 180°C-190°C oven for 7-9 minutes, with the fan set to 4 and the damper closed.
Warm the marsala slightly, pour over the combined flour, yolks and sugar and boil for a minute.
Remove from the heat, add the rum and mix well for about two minutes.
Cool in a blast chiller.
Whisk the ingredients together by hand.
Transfer to the bowl of a stand mixer and whip until stiff, being careful to not overwhip the mixture.
It should be shiny and not granular.
Refrigerate the cream for 4 hours before using.
Boil 1000 g of water and 750 g of sugar.
Weigh out 500 g and add the coffee.
Imbibe the brioche with the syrup when it has cooled to 70°C.
Slice off the top of the brioche.
Pour some of the coffee imbibing syrup into the hole.
Fill the brioche with some mascarpone-zabaglione cream and some marsala-zabaglione cream.
Grate some dark chocolate over top.
Decorate with a dollop of mascarpone-zabaglione cream.
Using a small warmed round spoon (such as a melon baller), form a depression in the cream and fill with some marsala-zabaglione cream.
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