Mama Marucci’s has a few signature desserts and this is one of them. It’s our take on the classic Neapolitan Rum Baba.
Mama Marucci’s philosophy is that nothing is more sophisticated for dessert than fresh in-season fruit. It’s simple, yet not simplistic.
Mama Baba marries fresh fruit with the Rum Baba in the following way. First, we make the Baba. This is essentially a mushroom-shaped sponge cake but made with yeast to give the pastry that extra layer of flavor. When ready the individual cakes are soaked in our own Creme de Cassis syrup.
The dessert is then served with marinated mixed berries and Chantilly creme. Mark my words, you’ll never look at the traditional Rum Baba the same way again.
