Name: Limoncello Mini Babà (Babà Mignon al Limoncello)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: Serves: 10
Cuisine: Italian
Ingredients: Candied lemon peel; Fruit jam, warmed (such as lemon or apricot); 15 g sugar; 250 g sugar; Whipped cream; 200 ml limoncello; 140 g pizza flour (or plain flour); 8 g fresh yeast (or the equivalent in dried yeast); 70 g unsalted butter, softened; 1 unwaxed lemon, zested; 5 g salt; Limoncello; 75 g beaten egg; 15 ml milk; 500 ml water

Preparation info

Serves:
10

Difficulty
Easy
Ready in
1 hr 20

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

This dessert has a great story! Some say the origin of this amazing dessert goes back to a Polish king, but today we can all enjoy a beautiful babà thanks to the talent of Neapolitan pastry chefs. Babà are usually poached in rum, giving them a strong flavour, but I’ve swapped the rum for a lighter option – limoncello – for a fresh twist.