Babà or Savarin

The babà or babbà is a leavened pastry with brewer's yeast, which has become typical of Neapolitan pastry.

Its diameter can vary from 5–7 cm up to 35–40 cm.

It is also found divided in two and filled with chocolate or cream.

Savarin, on the other hand, is a baked dessert born in the nineteenth century in France, more particularly in the Alsace-Lorraine region.

The savarin is very similar to the Neapolitan babà, with which it shares the origins but differs in some aspects such as the shape, the savarin is a donut while the babà is a mushroom but the composition of the dough remains identical.

Pair this dessert with a brut sparkling wine:

Trento DOC Brut sparkling wine, Italy

Strada Vin mousseux Suisse extra dry, Switzerland

Blanquette de Limoux AOC or Cremant du Jura AOC, France