Name: Rum Baba with Lime Rum Syrup and Mascarpone Cream Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 40 min
Cuisine: French
Ingredients: 100 g Whole milk (lukewarm); 20 g Granulated sugar; 10 g Fresh yeast (or equivalent dry yeast, check brand for substitution); 1 Egg yolk (room temperature); 1 Egg (room temperature); 210 g Bread flour (high protein content, or all-purpose flour); ¼ teaspoon Salt; 60 g Unsalted butter (room temperature, soft); 250 g Water; 150 g Granulated sugar; 10 g Lime juice (freshly squeezed, optional); Lime zest (zest of 1 lime, optional); 70 g Rum; 200 g Mascarpone (41% fat, cold); 200 g Heavy cream (36% fat, cold); 40 g Powdered sugar (sifted); 2 teaspoon Vanilla bean paste

Jump to Recipe· 4.4 from 53 reviews

If you have a love for desserts that are both decadent and delightfully refreshing, then my Rum Baba with Lime Rum Syrup and Mascarpone Cream Recipe is about to become your new obsession. This classic French treat gets an exciting twist with zesty lime rum syrup soaking the tender, yeast-leavened cake, while a luxuriously smooth mascarpone cream crowns each bite. The result is a dessert that dances on your palate—sweet, tangy, boozy, and utterly irresistible. I can’t wait to share how easy it is to transform simple, humble ingredients into something truly spectacular that will wow your friends and family.

Ingredients You’ll Need

The image shows three red silicone muffin trays aligned side by side on a white marbled surface. Each tray has eight round dough balls for baking. The left tray contains dough that has risen and expanded, showing a smooth, light yellow texture with a bit of shine. The middle tray features dough balls that are even larger, with a soft and fluffy appearance, light yellow in color, and smooth surfaced. The right tray holds baked buns that have turned golden brown on top, displaying a light crust with uniform round shapes and a soft texture. photo taken with an iphone --ar 4:5 --v 7

It’s amazing how just a handful of key ingredients can come together to create such a show-stopping dessert. Each element plays a crucial role: from the gentle rise given by the yeast in the dough, to the bright lime zest awakening the syrup, to the richness of the mascarpone cream providing the perfect finishing touch.

Whole milk (100 g, lukewarm): Activates the yeast and adds subtle creaminess to the dough.
Granulated sugar (20 g + 150 g): Sweetens both the dough and the syrup, balancing flavors perfectly.
Fresh yeast (10 g): Ensures a soft, airy Baba; you can substitute dry yeast as needed.
Egg yolk (1) and whole egg (1): Adds richness and structure to the dough.
Bread flour (210 g): High protein content helps develop gluten for a tender crumb.
Salt (¼ teaspoon): Enhances all the flavors so nothing tastes flat.
Unsalted butter (60 g, room temperature): Brings moisture and softness.
Water (250 g): Base for the syrup that soaks into each Baba.
Lime juice (10 g, freshly squeezed): Infuses the syrup with bright citrus notes.
Lime zest (zest of 1 lime): Adds fresh aroma and complexity to the syrup.
Rum (70 g): Gives the syrup its iconic boozy kick and depth.
Mascarpone (200 g, cold): Creates a smooth and creamy topping that balances sweetness.
Heavy cream (200 g, cold): Whipped to lightness, it adds airiness to the cream.
Powdered sugar (40 g, sifted): Sweetens the mascarpone cream without graininess.
Vanilla bean paste (2 teaspoons): Adds a luxurious, fragrant warmth to the cream.

How to Make Rum Baba with Lime Rum Syrup and Mascarpone Cream Recipe

Step 1: Prepare the Yeast Mixture

Start by mixing the granulated sugar with lukewarm whole milk, then sprinkle the fresh yeast on top. It’s important your kitchen is warm and cozy to help the yeast activate properly. After about 10 minutes, you should see foam forming on the surface, signaling the yeast is alive and ready to work its magic.

Step 2: Combine Wet Ingredients

Transfer the foamy yeast mixture into your stand mixer bowl fitted with a dough hook. Add the whole egg and egg yolk, both at room temperature, and blend everything together until well combined. This creates a rich base for your dough.

Step 3: Add Dry Ingredients and Knead

Gradually add the bread flour and salt, then begin kneading. Allow the dough to bring itself together, then slowly introduce the softened butter piece by piece. Continue kneading on medium-high speed for about 10 minutes until the dough becomes elastic, shiny, and no longer sticky. This silky texture means it’s perfectly developed.

Step 4: First Rise

Transfer the dough to a large bowl, cover it with plastic wrap or a tea towel, and let it rest in a warm spot for 1 to 2 hours. This rest period is crucial as the dough doubles in size and gains that light, airy character you want in a Baba.

Step 5: Shape and Second Proof

Once your dough has risen, gently punch it down to release the air, knead briefly, then divide it into 8 equal pieces. Shape each into smooth balls, dusting your hands with flour if needed to prevent sticking. Place the dough balls into your prepared molds and allow them to proof a second time at room temperature, which may take another 1 to 2 hours until fully puffed.

Step 6: Bake the Babas

Preheat your oven to 190C (374F). Once the Babas have risen, bake them at 180C (356F) for about 20 minutes until they turn a beautiful golden brown. This slightly lower temperature after preheating ensures even cooking without burning.

Step 7: Make the Lime Rum Syrup

While the Babas bake, prepare the syrup by boiling water, granulated sugar, lime zest, and freshly squeezed lime juice together for around 5 minutes until the liquid slightly thickens. Remove from heat, then stir in the rum. This syrup will soak into the Babas, infusing them with vibrant citrus and boozy sweetness.

Step 8: Soak the Babas

The magic happens when you pour half of this hot syrup evenly over the Babas as soon as they come out of the oven. Once they’ve absorbed the first half, carefully remove them from the molds, place on a tray, and pour the remaining syrup over. Rotate each Baba in the syrup to soak thoroughly, then let them cool completely.

Step 9: Prepare the Mascarpone Cream

Whip the cold heavy cream, mascarpone, vanilla bean paste, and sifted powdered sugar together until fluffy and airy. Transfer this velvety cream into a pastry bag, ready to crown each Baba with an elegant swirl.

Step 10: Frost and Finish

Pipe the mascarpone cream onto the cooled, syrup-laden Babas. The creamy topping contrasts so beautifully with the moist cake and zesty syrup, creating a symphony of flavors and textures in every bite.

How to Serve Rum Baba with Lime Rum Syrup and Mascarpone Cream Recipe

A single golden-brown round pastry with a shiny, slightly sticky surface sits on white parchment paper over a white marbled texture. On top, a woman's hand holds a metal piping bag applying a thick swirl of creamy white frosting with tiny black vanilla specks, creating a textured, layered rope pattern that spirals neatly from the edge toward the center of the pastry's top. The pastry's surface looks soft and slightly textured under the frosting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Feel free to elevate your presentation with a few fresh, bright touches. Thin ribbons or curls of lime zest on top add a vibrant pop of color and accentuate the lime flavors in the syrup. You can also sprinkle lightly toasted chopped nuts for a delightful crunch and nutty contrast to the creamy topping.

Side Dishes

This Rum Baba with Lime Rum Syrup and Mascarpone Cream Recipe pairs wonderfully with a crisp, slightly bitter coffee or an herbal tea to balance the richness. For an extra indulgent experience, serve alongside fresh berries or a scoop of vanilla bean ice cream that complements the zesty freshness perfectly.

Creative Ways to Present

Try serving the Babas individually in charming glass jars or small dessert bowls to catch any syrup drips, making for a delightful, elegant presentation. You could also layer Babas with extra syrup and mascarpone cream in trifle glasses for a stunning layered dessert that’s as fun to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Babas in an airtight container in the refrigerator to maintain freshness. Stored properly, they stay moist and delicious for up to 2 days. Before serving again, let them come to room temperature for best texture.

Freezing

You can freeze the baked and cooled Babas before soaking them in syrup. Wrap them tightly in plastic wrap and place in a freezer bag. When ready to serve, thaw, then soak in the lime rum syrup and add mascarpone cream as usual. This way, you can enjoy this special treat anytime.

Reheating

To enjoy Babas warm, gently reheat them in a low oven (about 150C or 300F) for 5 to 7 minutes. Be careful not to overheat as this can dry them out. Adding the syrup and cream after warming ensures you retain that perfect moist texture and fresh flavor.

FAQs

Can I use dry yeast instead of fresh yeast?

Absolutely! Just check your brand’s conversion chart because dry yeast is more concentrated, so you’ll need less. Typically, about a third of the weight of fresh yeast works well.

What if I don’t have lime? Can I use lemon instead?

Yes, lemon works wonderfully as a substitute, bringing a slightly different but equally bright citrus note to the syrup.

How boozy is the final dessert?

The Babas soak up the rum syrup beautifully, but the alcohol taste will be mellow and balanced with the sweetness and cream. If you prefer less alcohol, reduce the rum quantity slightly.

Can I make this dessert vegan?

This particular recipe relies on eggs, dairy, and butter, which are key to the texture and flavor. However, you could experiment with plant-based substitutes, but the result will differ from traditional Rum Baba.

How far ahead can I prepare this dessert?

The Babas, syrup, and mascarpone cream can be prepared a day in advance. Assemble fully just before serving to keep that fresh, airy cream and optimal syrup soaking.

Final Thoughts

If you’re seeking a dessert that feels like a special celebration but comes together with surprisingly simple steps, this Rum Baba with Lime Rum Syrup and Mascarpone Cream Recipe is a must-try. It brings all the joy of French patisserie combined with zesty freshness and creamy indulgence. So go ahead, give it a whirl—you’ll have an irresistible dessert that’s sure to become one of your favorites forever.