Preheat the oven to 190° C. (375°F.)
Preparation time: 30 minutes
Waiting time: 5 hours
Baking time: 15 + 15 minutes

Making the shortcakes 

Whisk the egg yolks with the sugar until pale; mix in the flour and yeast and then the butter.
Spread out into an even 1.5 cm (1/2") thick layer, and let rest for about 5 hours.
Cut into 9 cm (3 1/2") diameter circles and bake the dough in ring molds of the same size in a preheated 190° C (375° F) oven for 15 minutes.

 Making the cream

1. Make the pastry cream (see below).
2. Gently fold the Italian meringue into the cream. 
3. Pipe out 7 cm (3") disks of cream using a piping bag; place in the freezer.

Assembly

Place a shortcake in the centre of each plate; top the cake with a little whipped cream with some crushed raspberries in it; arrange the raspberries, standing up in the cream, in increasingly smaller circles until the whole surface of the cake is covered; place a frozen disc of "crème chiboust" on top; sprinkle with brown sugar and place under the broiler very briefly to caramelize the sugar, or better yet, use a torch. Serve the shortcake with passionfruit sorbet or vanilla ice cream, if desired.

Pastry Cream 

1. Bring the cream and orange juice to a boil.
2. Whisk the egg with the sugar until pale.
3. Blend in the cornstarch.
4. Once the liquid comes to a boil, pour it all at once into the egg mixture, whisking constantly.
5. Transfer the mixture to a saucepan and cook for 4 to 5 minutes, stirring constantly so that the mixture doesn't stick to the bottom. Let the mixture thicken gently.
6. Fold in the passion fruit purée. Set aside.

7. To prevent the pastry cream from forming a skin, place a sheet of plastic wrap directly onto the surface or coat the surface with some butter. Let cool. The pastry cream is now ready to use.