1. For savarin dough, combine yeast and milk in the bowl of an electric mixer. Set aside until foamy (5 minutes). Add remaining ingredients and mix with a paddle attachment until a sticky, elastic dough forms (5 minutes). Cover and set aside until doubled in size (1 hour).

2. Spoon dough into a buttered and floured Bundt pan. Cover and set aside to prove again until doubled in size (40 minutes). Meanwhile, preheat oven to 180°C.

3. Bake savarin until top is golden and a skewer inserted withdraws clean (20-25 minutes). Cool briefly in tin, then turn out onto a wire rack to cool completely.

4. Meanwhile, for rum syrup, bring sugar and 500ml water to a simmer over medium heat. Add rum and stir to combine. Cool syrup briefly. Place the savarin in a deep container just large enough to fit the cake snugly, then pour the warm syrup slowly over the cake. Set aside to soak, carefully turning once, until the cake is soaked to your liking (at least 10 minutes, longer for a wetter cake).

5. For Chantilly cream, whisk ingredients in a bowl until soft peaks form.

6. Remove savarin from syrup and transfer to a platter using spatulas (be careful, the cake is delicate, particularly if you’ve soaked it for a long time). Top with Chantilly cream and raspberries and serve.