Affogato rum Baba – italian parfait recipe

Ready in

7 hours


3 hours*


20 min


15 Pieces






Spoon rum babà

Affogato Rum baba with cream e chocolate

The affogato rum baba is a single portion spoon dessert, of my creativity. Soft, creamy and fragrant, it melts in the mouth which is a pleasure and one spoon leads to another. The affogato rum baba, was born from an idea of presenting a classic in an elegant and modern version, always respecting, however, the fundamental basis of the rum babà which is characterized in the dough and the soaking.
As already mentioned in the recipe of the “Neapolitan rum Baba“, “Rum baba Cake“, “Rum Baba with Chantilly cream” and many others based on babà dough that you will find on my cooking blog, the secret to obtaining extraordinary results is right there, in the dough and soaking, therefore, carefully follow all the steps that you will find in my recipes and you will enjoy excellent italian rum baba.


  • 250g flour 00
  • 75g butter
  • 25g sugar
  • 3 whole eggs
  • 5g salt
  • 12g brewer’s yeast
  • 4 liter water
  • 500g sugar
  • organic lemon
  • 600 ml liqueur for dessert or rum
Diplamat cream
  • 500 ml sweet heavy whipping cream
  • 500 ml milk
  • 100g flour 00
  • 100g sugar
  • 3 whole eggs
  • organic lemon peel
  • 100 ml liqueur for dessert or rum
  • 20g cornstarch
  • 20g apricot jam
  • 40g sugar
  • 8 lemon drops
  • 250 ml water
  • 250 g black cherries in syrup
  • 150 g ribes
  • 250 g chocolate chips
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In the bowl of the stand mixer, put the flour, crumbled brewer’s yeast, salt and sugar. Attach the leaf whisk and mix on medium speed for 3 minutes

Still with the planetary mixer running at medium speed, add the eggs, one at a time, waiting for the flour to absorb the previous one to add the other

While the planetary mixer continues to knead, cut the butter at room temperature into small pieces and add it to the dough a little at a time, exactly as you did with the eggs

Work at medium speed for 2 minutes, then gradually bring it to maximum and let it work for 1 minute, then gradually go down to zero, let it stay off for 1 minute

After one minute, turn on the planetary mixer again and always a little at a time bring it to the maximum, let it work for 2 minutes at the most then lower the speed to zero, let it rest for 1 minute

Turn the planetary mixer back on and do the same operation described in the previous step, that is, bring from zero to maximum, let it work for 2 minutes and go down to zero. At this point the dough must be elastic

Remove the bowl from the planetary mixer and put it to rise in the oven for 2 hours or until it has become very swollen

Grease the baba molds, flour and remove the excess flour

Take the bowl from the oven, disassemble the dough, that is, with your hands or a silicone spatula, you detach it from the edges of the bowl, so it becomes once again as it was before rising

With a spoon pour the dough into the buttered molds reaching a maximum of half, now place the filled molds in a pan and put them to rise in the off oven for about 1 hour or until the baba dome forms

Remove the pan with the molds from the oven, turn on the oven at 180°C (350°F) in static mode, when it has reached temperature, about 5 minutes, put them in the oven and cook for about 20 minutes or until they are golden brown. Remove from the oven and put them to cool covered with a tablecloth

While the baba cools we prepare the syrup. Pour 4 liters of water into a large pot, add the peels of the 4 lemons, the sugar and boil for 30 minutes over high heat, or until it has reduced to two thirds, turn off, let it cool, then add half. some rum

Now prepare the custard, in a saucepan boil the milk with the lemon peel

latte e buccia di limone

montare zucchero e uova

In the planetary mixer or with the electric mixer, whip the eggs with the sugar, add the flour and mix

Hang the milk and remove the skins and pour it into the mixer, mix all the mixture well

setacciare latte e bucce limone

cuocere la crema pasticcera

Pour the mixture into another larger pot and let it thicken on a moderate heat stove, always turning otherwise it sticks

Let it cool itself in the pot or in a large bowl, the important thing is that you turn it from time to time so that the patina on top does not form

crema pasticcera cotta

In a large bowl pour the syrup, then put 10 or 12 baba at a time and from time to time press them gently with your hands until they are soaked well

As soon as the babas are well soaked, gently squeeze them one by one between both hands and then place them in a tray with high sides. Repeat the last 2 steps until they are all soaked

Now sprinkle all the baba with the remaining rum and put them in the fridge to rest

Meanwhile the babas rest in the fridge, prepare the gelatin for polishing. Take a saucepan, pour the cornstarch, sugar and mix the powders well

Add the water a little at a time and always turn it so as not to form lumps

At this point, always stirring, add a few drops of lemon

After having incorporated the lemon well, add the apricot jam

Always stirring, cook the mixture over medium heat for a few minutes, when it begins to thicken, turn off and let it cool for 10 minutes

Now with the use of a pastry brush, brush the jelly all over the baba

Put the custard in the bowl of the planetary mixer, pour the rum, turn the planetary mixer on medium fast and blend for 5 minutes with the whisk, turn off, remove the cream and wash both the bowl and the whisk well, otherwise the whip cream will not whip

Whip the whip cream well making it compact

Now pour the custard into the whipped cream and mix in a compact and uniform way, making it a single compound

Put the cream in a pastry bag with a medium star tip, make a layer of cream on the bottom of the glass

Now on the cream put 2 sour cherries and a little syrup in order to leave some space between them

Place a baba between the 2 black cherries if you have chosen a cup even 2 wider, now wet with the rum and press it slowly towards the bottom

At this point, cover the baba with cream with the pastry bag

Now make a layer with the chocolate chips

Take another baba mignon and put it on top of the chocolate chips, wet with rum and then press a little towards the bottom

With the sac a poche, make the last layer of cream being careful not to cover the dome of the baba

Decorate with a bunch of currants on the opposite side of the baba dome. Well a drowned baba is ready, now repeat for all the rest from step 30 and that’s it


  1. Strizzate delicatamente tutti i babà uno per volta tra le mani.
  2. Il babà cresce molto dopo la bagnatura, quindi, regolatevi bene con il vassoio e deve essere con i bordi alti altrimenti fuoriesce la bagna.


  1. After cooked and without being wet, the babà can be kept at room temperature, wrapped in cling film for 10 days.
  2. The wet and stuffed babas can be kept in the fridge for 2 days.


  1. Planetary mixer
  2. Whisk for whipping
  3. Leaf or hook whisk
  4. Oven
  5. Baking tray or drip tray
  6. 35 molds for baba mignon
  7. Knife
  8. 3 pots
  9. Small saucepan
  10. Top dispenser (bottle with spout)
  11. Sac a poche (pastry bag)
  12. Silicone spatula
  13. Serving plate or tray
  14. 2 tbsp
  15. Tea spoon
  16. 36 cm bowl
  17. Bowl 20 cm
  18. 15 glasses or cups
  19. Tablecloth
  20. Fridge
  21. Cooker

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