Rum Babas with Almond Whipped Cream and Amarena Cherries
Just like in Naples’ pastry shops: rum-soaked babas topped with almond whipped cream and an amarena cherry.
A recipe from the ITALAZA kitchen
Preparation 12 min · Cooking 0 min (not counting bringing the water to the boil)
A little longer than planned: 12 min.
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In the kitchen 6 steps
- Remove the babas (240 g) from the jar and leave them to drain on a wire rack for a few minutes, reserving their syrup.
- Whip the very cold cream (200 ml) with the icing sugar (20 g) until stiff peaks form.
- Loosen the almond cream (60 g) with a spoonful of whipped cream, then gently fold it into the rest.
- Slice each baba lengthways without cutting all the way through, like a book.
- Generously fill them with the almond whipped cream, using a piping bag or spoon.
- Place the babas on plates, drizzle each with a spoonful of their syrup and decorate with amarena cherries (60 g).
Tip: Whip the cream in a bowl that has been in the freezer for a few minutes: it will whip faster and hold its shape better.
Probably contains: gluten, eggs, milk, nuts · check the labels
Product labels: Piemme Sorrento Rum Baba – Artisanal Recipe, Dolcefetta Almond Cream O' Sole 'e Napule – Spread, Fabbri Amarena Cherries – Jar