Baba au rhum recipe below! Have you ever tried a baba au rhum?! Yeasted cake soaked in rum syrup and served with cream and roasted cherries? Avec plaisir! But truly this classic French dessert is always requested by Monsieur Durose, and I'll never say no to making it because it's slowly turning into one of my favorites too 🥰 (also he does mainly all the cooking, so how could I say no😂) **As always, everything is linked in my bio! From my outfit, to the tools & ingredients used, my bracelet, my

Babà al Rum 🇮🇹 at Whippy dolci innovazioni Babà al Rum is a classic Italian dessert, especially famous in Naples. This small, yeast-based cake is soaked in a rich rum syrup, giving it a soft, spongy texture and intense flavor. Originally inspired by the French baba au rhum, it was introduced to Naples in the 19th century and quickly became a local favorite. Traditionally, it is served plain or filled with pastry cream and sometimes flavored with citrus zest or limoncello. A true icon of Neapol