A classic French dessert ... Whip the cream and put it in the center of the baba. There you are, your rum baba is ready. For those who really like rum, don't hesitate to add a splash of it ...

Impress your guests with this rum-soaked, retro classic. You will need four 11cm/4½in baba tins (savarin moulds). Alternatively you can use small dariole moulds. Place the flour in a large bowl.

Chef Rafael Cagali of London’s Da Terra finishes his cachaça baba with caviar. Courtesy of Da Terra The rum-baba renaissance currently sweeping London sees this long-standing convention as a ...

Enjoy this recipe for a sweet treat popular in Southern Italy. Traditional babà rum cakes, seen in a pastry shop in the historic center of Naples, Italy, February 21, 2024. / Credit: Ivan Romano ...

One of the sweets he sold was Leszczyński’s babka, soaked with rum instead of wine – baba au rhum. Apparently ... which soon became one of Naples’ many culinary staples. The classic version of the ...

“Rum baba is one of my all-time favourite desserts, and while Paris is not exactly on the Mediterranean, I’ve taken this French classic and added flavours from the Aegean Islands,” says Restaurant ...

More from Robb Report Test Your Knowledge of the Grand Hotels of Travel's Golden Age Jewelry Designer Olivier Reza on His First Brooch, Collecting Watches, and Driving a Porsche Hypersonic Flights ...

Fill in the blank: Baba au…? If the only word that springs to mind is ... in 1730—which you can still visit today—but it would be over a century before rum become canon. More from Robb Report Kanye ...