The babà is one of the great protagonists of traditional Italian pastry, a symbol of conviviality and artisanal mastery. Born from noble origins and later becoming an icon of Neapolitan culture, this soft and light sponge is presented here in a refined, fresh version. It is enriched with an Italian-style Chantilly cream scented with Sorrento lemons and an intense, fruity cherry sauce.
The lightness of the dough, the citrus aroma of the cream, and the sweetness of the cherries create a perfect balance of texture, fragrance, and flavor. Ideal for an elegant summer snack or as a grand finale to a special dinner, this babà is a tribute to tradition with a contemporary outlook, designed to surprise with delicacy.
Ingredients
For the Babà Dough:
- 200g Type 0 flour (All-purpose or Bread flour)
- 40g Butter
- 3 Eggs
- 20g Sugar
- 4g Salt
- 10g Yeast
For the Lemon-Scented Italian Chantilly Cream:
- 500ml Milk
- 4 Egg yolks
- 85g Granulated sugar
- 20g Cornstarch
- 500g Fresh heavy cream
- 1 Vanilla bean
- Grated zest of 1 Sorrento lemon
- 4g Gelatin sheets (soaked in cold water)
For the Cherry Sauce:
- 320g Cherries
- 120g Sugar
- 120g Water
- 1 Splash of lemon juice
Method
1. Preparing the Babà
In a stand mixer, begin mixing the flour, salt, and sugar. Add the yeast and half of the eggs, increasing the speed. Once the mass begins to form, add the remaining eggs one at a time. When the mixture is smooth, add the butter and mix at maximum speed until the dough becomes elastic (“takes cord”) and pulls away from the sides of the bowl. Cover with a cloth and let it rise.
Once risen, “pinch” the dough into portions (mozzare) and place them into pre-buttered molds. Allow for a second rise. Bake at 210°C for 10 minutes.
2. Preparing the Cream
First, make the pastry cream: in a bowl, whisk the egg yolks, sugar, vanilla seeds, and lemon zest, then stir in the starch.
In a saucepan, bring the milk and the vanilla pod to a boil. Remove the pod and pour the hot milk over the yolk mixture. Return everything to the pan and cook, stirring constantly, until thickened. Squeeze the excess water from the rehydrated gelatin and stir it into the hot cream. Pour the cream onto a tray to cool.
Whip the fresh cream until stiff peaks form. Once the pastry cream is cold, gently fold the whipped cream into it.
3. Preparing the Cherry Sauce
Pit the cherries and place them in a small saucepan with all the other ingredients. Bring slowly to a boil, simmer for a few minutes, and then let cool.