Savarin with strawberries
- Preparation and cooking time
- More effort
- Serves 10
A savarin is like a big rum baba, except this version is soaked with dessert wine for a light, summery feel
For the wine syrup
- 4g golden caster sugar
- 4 stips lemon zest (use a potato peeler)
- 300ml dessert wine , such as Muscatde Beune de Venise or Orange Muscat
For the strawberries
- STEP 1
Mix the flour, sugar and yeast in a bowl with a pinch of salt. Mix the milk and eggs, then pour in and beat well to make a thick, sticky batter. Dot over the butter, then cover and leave in a warm place for about 30 mins until doubled in size.
- STEP 2
Meanwhile, make the syrup. Heat sugar and zest with 125ml water until the sugar dissolves. Remove from heat and stir in wine.
- STEP 3
Heat oven to 220C/fan 200C/gas 7. When the batter has risen, beat it with a wooden spoon for about 1 min to mix in the butter, then spoon into a buttered 25cm ring mould. Cover with oiled cling film and leave until it reaches three-quarters of the way up the tin.
- STEP 4
Remove cling film and bake for 15 mins until well risen and golden, then pour over the wine syrup. Cover and leave until ready to serve. You can freeze this or leave it overnight in a cool place. To serve, turn the savarin onto a large serving plate and brush with the jam so it looks nice and sticky. Mix the strawberries with the lemon and sugar and pile into the middle. Decorate with strawberry leaves, if you have them, and serve with cream.