- Difficulty: Very easy
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 1 Hour
- Portions: 8/10 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Adriana’s Tip
CRUCIAL POINT: when soaking the babà, the syrup must be cold if the babà was made that day, warm if the babà was made one to two days earlier, and boiling hot if it was made even a week before. The drier it gets, the hotter the syrup should be to make it return to the original texture.
