SEPTEMBER inspiration

CRAVING

We’ve seen lots of twists on the classic rum baba on menus lately, including this limoncello-soaked version from Francesco Mazzei’s Fiume. Turn over to try the recipe and follow our favourite eating out trends with the #Ocraving hashtag on Instagram

Limoncello baba, mascarpone and vanilla cream

You will need six or eight dariole moulds for this recipe.

SERVES 8 | PREP 30 MINS PLUS PROVING AND SOAKING COOK 20 MINS | MORE EFFORT

250g strong bread flour
12g fresh yeast
25g caster sugar
1 vanilla pod

1/2 lemon, grated, plus extra to serve

1/2 orange, grated
4 eggs
75g unsalted butter, cut into small pieces and softened, plus extra for the moulds
FOR THE SYRUP
300g caster sugar
1 lemon, skin grated, plus extra zest to serve
250ml limoncello
FOR THE MASCARPONE CREAM
200g mascarpone
200g double cream
80g caster sugar
1 vanilla pod

Put all the ingredients for the baba, except for the eggs and butter, in a large bowl of a food processor, with 5g of fine sea salt. With the hook attached, mix for a minute to combine, then add two of the eggs. Leave to knead for few minutes until well combined and the dough starts to become more elastic. Add the remaining two eggs, one at the time. Add the butter and mix well again for 5 mins until the dough is elastic and comes away from the he sides of the bowl. If it’s very sticky, add a dusting more of flour. Cover the bowl and leave to prove until doubled in