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Epicurious

Babas Infused with Limoncello

Babà al rhum is a favorite dessert in Naples, found in most pasticcerie, filled with whipped cream, or crema pasticciera (custard cream), or cannoli cream—or just oozing with syrup. In this recipe, I give you a limoncello syrup to soak the babas, and you can fill them with ice cream or whipped cream, the ricotta filling for cannoli (page 307), Espresso Zabaglione (page 156), or the cream for Limoncello Tiramisù (page 120). If you don’t have baba molds, you can bake the cakes in small (not mini-) muffin pans. You could also use two small Bundt pans.

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