MINIMINI ZABOV

BABÀ

Ingredients for the babas
12 mini babas
250 g water
150 g sugar
4 small glasses rum

Ingredients for the zabaglione
6 egg yolks
100 cc Zabov Classic
300 cc fresh whipping cream
100 g sugar

Method
Pour the water into a saucepan, add the sugar. Heat slowly until the sugar is dissolved then boil the syrup for 5 minutes. Add the rum and take the pan off the heat. Immerse the babas in the syrup until they are saturated. For the zabaglione, beat the egg yolks with the sugar to a pale, fluffy cream, add the Zabov Classic. Put the zabaglione in a bowl over a pan of hot water and cook slowly, whisking continuously until it doubles in volume. Leave it to cool, stirring occasionally. Leave it to cool, stirring occasionally. Whip the fresh cream to firm peaks then fold it into the cold zabaglione. Cut the babas in half and fill them generously with the zabaglione.