The limoncello babà with lemon cream is an extremely light leavened dessert, a very indulgent, fresh treat with the delicate and fragrant taste of lemon, perfect for beautifully concluding summer lunches and dinners.
The classic babà, which the city of Naples made famous worldwide, is traditionally served soaked in rum syrup. My recipe is a variation on the traditional Neapolitan babà, soaked and flavored with limoncello and filled with fragrant lemon cream.
The simplicity of the leavened dough suits any variation and can also be soaked with other liqueurs, served with dollops of cream, or filled with various creams, all equally delightful and indulgent.
It seems very difficult, but in reality, just follow the recipe carefully to achieve a good result.
This is my first time preparing this dessert, and I am quite satisfied; I adapted the base recipe my way from the great pastry chef Sal de Riso.
For the preparation of the babà, I used the pure silicone mold “Savarin Ring” from the company Happyflex flexible and perfectly adhering, which you can find along with other products by visiting their online site.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 2 Hours
- Cooking time: 25 Minutes
- Portions: 8 servings
- Cuisine: Italian
Ingredients for Limoncello Babà and Lemon Cream
- 2 cups All-purpose flour
- 1/2 cup Butter
- 2 tsp Acacia honey
- 2 tbsps Powdered sugar
- 4 Eggs
- 1 tbsp Water
- 1 pinch Salt
- 1 tsp Active dry yeast
- 1 Savarin Ring Happyflex
- 2 cups Milk
- 1 Egg
- 3/4 cup Potato starch
- 3/4 cup Sugar
- 1 Grated lemon peel
- 2 cups Water
- 1 cup Sugar
- 2/3 cup Limoncello
- 1 Lemon without pulp
Tools
- 1 Mold for Babà
Anna suggests…
The babà can also be decorated and served with chantilly cream, small strawberries, or sour cherries and dollops of whipped cream.
You can use a different syrup by using rum or bergamot essence, your choice.
