Babà leavened and baked in its glass jar, with Pellecchiella apricot from Vesuvius and vanilla. Ready to serve as a dessert, on a plate or straight from the jar.
This babà, an emblematic dessert of Campania, rises naturally for 36 hours and then bakes directly in its glass jar (vasocottura). Its evenly aerated crumb recalls that of a panettone.
It pairs the Pellecchiella apricot, a Vesuvius variety, with vanilla.
Serve it with a vanilla cream or a few roasted apricots.
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Babà leavened and baked in its glass jar, with Pellecchiella apricot from Vesuvius and vanilla. Ready to serve as a dessert, on a plate or straight from the jar.
