1.0Delicious Recipeshttps://www.gzrecipes.com/enatavolaconteahttps://www.gzrecipes.com/en/author/atavolacontea/rich600338<blockquote class="wp-embedded-content" data-secret="aGObkrYFCW"><a href="https://www.gzrecipes.com/en/atavolacontea/limoncello-baba-3/">Limoncello Babà</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/atavolacontea/limoncello-baba-3/embed/#?secret=aGObkrYFCW" width="600" height="338" title="“Limoncello Babà” — Delicious Recipes" data-secret="aGObkrYFCW" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/04/baba-limoncello-new-7-69d274c9bdc597-33755540.jpg979650A typical dessert of the Neapolitan tradition, babà is usually soaked in rum. However, not everyone — myself included — likes the decidedly strong taste of that spirit. I decided to try one of the more fragrant, tasty and playful variations of this traditional Neapolitan dessert: limoncello babà. It’s ideal as the finale of a dinner because it pairs a sweet treat with a little digestif.You won’t believe it, but since I tried this limoncello version it became one of my favorite desserts! They are sweeter, softer and more delicate than the classic ones — truly delicious. I recommend you try them and I’m sure even lovers of traditional rum babà will like them. Don’t be put off by the length of the recipe — I probably spent more time writing it than making them! Just follow the step-by-step instructions; it’s not complicated. I’ll also share all the tricks and you’ll see they turn out perfectly.