Babà with Berries and Fresh Mint

Name: Babà with Berries and Fresh Mint
Prep time: 1800 s
Cook time: 600 s
Total time: 6000 s
Yield: 1
Cuisine: South American
Ingredients: FOR THE BABÀ; Manitoba flour: 220 g; Salt: 8 g; White sugar: 30 g; Butter: 80 g (cubed); Fresh yeast: 15 g; Eggs: 3; Non-stick spray; Flour: for dusting molds; FOR THE RUM SYRUP; Rum: 100 ml; Water: 150 ml; Sugar: 75 g; FOR THE BERRIES AND MINT; Strawberries or raspberries: 150 g; Cane sugar: 1 tbsp; Lemon juice: 1 tsp; Whipped cream: optional

17 Apr 2025

Fernanda Fuentes-Cárdenas

Chef

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Difficulty

Medium

Total Time

1H 40MIN

Cuisine

South American

Italian

Ingredients

FOR THE BABÀ

Manitoba flour: 220 g

Salt: 8 g

White sugar: 30 g

Butter: 80 g (cubed)

Fresh yeast: 15 g

Eggs: 3

Non-stick spray

Flour: for dusting molds

FOR THE RUM SYRUP

Rum: 100 ml

Water: 150 ml

Sugar: 75 g

FOR THE BERRIES AND MINT

Strawberries or raspberries: 150 g

Cane sugar: 1 tbsp

Lemon juice: 1 tsp

Whipped cream: optional

A Babà is a small, soft yeast cake of French origin, but it's especially popular in Southern Italy, particularly Naples. It's known for being soaked in a rum-infused syrup, which gives it a rich, moist texture and a boozy, aromatic flavor, according to Fuentes-Cardena. “Pro tip: It’s absolutely delicious with a dollop of whipped cream on top!”

How to make Babà with Berries and Fresh Mint

01.

Make the Babà

In a stand mixer fitted with a dough hook, combine flour, salt, and sugar on medium-low speed.
Gradually add the eggs, butter, and yeast, kneading until the dough is smooth and elastic (about 10–15 minutes). Do not overwork the dough.
Spray the molds with non-stick oil and dust with flour, shaking off the excess.
Place 20–25 g of dough into each mold.
Let rise in a warm place until doubled in size, about 30 minutes.
Bake at 390°F for 7 minutes or at 350°F for 10 minutes, checking frequently to avoid overbaking.
Cool completely on a wire rack.

02.

Prepare the Syrup

In a small saucepan, combine rum, water, and sugar.
Heat gently until the sugar dissolves.
Set aside to cool.

03.

Make the Berries and Mint

Halve the berries and toss with cane sugar and lemon juice.
Julienne the mint and mix into the berries.

04.

Assemble

Slice each babà in half and soak generously in rum syrup until fully saturated.
Spoon berry mixture on top.
Serve with whipped cream if desired.

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Fernanda Fuentes-Cárdenas

17 Apr 2025

Chef Enthusiast

Home Cooking

Easter

The Chef

Fernanda Fuentes Cárdenas is a Chilean chef and co-owner of Michelin-starred NUB in Tenerife. Trained in Chile, Spain, and France, she also serves as a judge on MasterChef Chile.

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