Baba’ al rum con panna is the Italian version of the French Baba au rhum. This very famous dessert that you can find in almost all French pâtisseries is a yeast dough baked in a mold, soaked in rum syrup and topped with whipped cream and fresh fruits.
The Italian version I had at La Zagara, famous for their pastries in Positano, had way too much rum for my taste. I tried to squeeze away the rum but it was totally soaked in it (see close up photos) so I finished all the whipped cream instead ;-) The refreshing almond milk I had together with the baba’ al rum con panna was delightful. Best way of cooling down that very hot afternoon in Positano!
La Zagara – Positano, Italy
Photos taken with my Fuji Finepix x100s