In Italy, it is considered by everyone as a cocktail and pastry liqueur, although today it is always associated with quality spirits. In pastry making, it is widely used for the preparation of delicious sweets and desserts. I’m talking about rum and the numerous recipes that can be prepared with it. In particular, I would like to tell you about 3 rum-based desserts that you can (and should) serve in your restaurant. Rum is not synonymous with Mojito. Rum is, also above all, synonymous with good food. Chefs and pastry chefs know this very well and always manage to amaze us with exquisite recipes with impeccable flavor. What does your restaurant offer at the end of a sumptuous meal? If you’re running out of ideas – you’ve ruled out ice cream as a dessert – and are looking for new ideas to differentiate your range of desserts, you’re in the right place. For you, I have chosen three rum desserts that will make your guests go crazy with taste.

Rum Baba is a classic that never gets old

baked dessert with a strong flavor. Thanks to the rum, which is the basis for a self-respecting babà. Whether you want to sprinkle it with chocolate, whether you want to include an ingredient in the dough that you think will enrich the taste, the important thing is that rum is not missing. The only problem that could arise, if you were to choose to include this dish in your restaurant menu, is the time required to prepare dozens and dozens of babà. But don’t worry, I’ve thought about this too. This is why I chose to prepare, together with you (or your pastry chef), a babà cake. Having said that, let’s take a look at the shopping list and the preparation of this fantastic dessert. Ingredients :

350 grams of 00 flour or 0 strong flour (Manitoba)

4 eggs
60 grams of granulated sugar
100 grams of butter
20 grams of fresh brewer’s yeast
1 pinch of salt

NB → These quantities are suitable for a 26 x 8 babà mould. If you want to use a larger one, you have to increase each ingredient proportionally. Preparation: in a bowl pour 50 grams of flour, a spoonful of sugar, and the yeast, mixed with two spoons of cold water. Knead the dough and let it rise until it doubles in volume – on average, it takes 30 to 60 minutes. Subsequently, add the remaining flour (300 g), pour everything into the planetary mixer – you can also use a simple kitchen mixer – and start working the dough, at minimum speed. Take the four eggs, beat them, and add them to the mixture, taking care not to pour everything into one solution. With the same attention, add the sugar and butter (better if softened). Continue kneading until the dough is elastic and free of lumps. Add a pinch of salt and arrange everything in a babà mold. Now, all that remains is to let it rise until it reaches the edges of the pan. Turn on the oven, and cook at 180 degrees for about 20-25 minutes. Remove from the oven and let your little gem cool. Now, we need to prepare the so-called “Magna”, and soften the babà with the unique flavor of rum. Ingredients for the rum syrup

500 ml of water
250 grams of sugar
the peel of a lemon
300ml of rum

Procedure for the rum syrup: pour the water, sugar, and lemon peel into a saucepan. Let it boil for about 15 minutes and add the rum. After about 10 minutes, the syrup will be ready. Take your babà, prick the surface with toothpicks, and pour the syrup with a spoon. This operation must be carried out with absolute precision and skill. Tilt the mold and collect the excess moisture with a plate. This will serve to repeat the previous operation until your babà is spongy and well wet. Let it rest for about an hour, and decorate it with flakes of fresh cream and a handful of white cherries.

Tiramisu Savoyards like rum

and present in a thousand variations, tiramisu in the classic rum and coffee version is the dessert that almost no one can resist. The reason perhaps lies in the contrast of flavors, in that combination of sweet and bitter that generally sends the taste buds into overdrive. Ingredients :

3 eggs preferably fresh
6 tablespoons of sugar
300 grams of mascarpone
ladyfingers biscuits (or Pavesini if you prefer the lighter variant)
Approximately 1 liter of coffee
bitter cocoa powder (to taste).
Approximately 50 ml of rum

Preparation: Separate the egg yolks from the whites, whip them until stiff, and work them with the sugar until you obtain a frothy mixture. Add the mascarpone, and mix everything from bottom to top very delicately. What should come out is a sort of homogeneous cream. Take a bowl and put the sugar, rum, and coffee in it. Mix well. On a baking tray (preferably rectangular given the shape of the biscuits), spread the first layer of cream. Distribute a layer of ladyfingers on top, then another layer of cream, and so on until the ingredients are used up. Transfer to the refrigerator for approximately two or three hours (so that it is properly cold). Take it out and sprinkle some bitter cocoa on top before serving. PS → For the result to be a “good tiramisu”, the soaked ladyfingers must remain intact. Therefore, they should be quickly soaked in lukewarm coffee. The latter must therefore be prepared first and sweetened according to taste before being mixed with the rum.

Rum and cream are a memorable combination

marinated fruit. The perfect conclusion to a fish-based dinner, this recipe is very simple to prepare. Let’s look at the ingredients together. Ingredients :

270 grams of sugar
6 fresh eggs
600 ml of whole milk
15 grams of vanilla powder
3 oranges
5ml of rum

Preparation: start by pre-heating the oven to 180° degrees. In a bowl, whisk 240 grams of sugar with the eggs. Add the milk and vanilla, stirring, and arrange in four baking cups. Place the four bowls in a baking tray and fill it with water (more or less, it should reach half of each cup). Bake for about 45 minutes. Once cooked, place the bowls in the refrigerator for an hour. Now, you can dedicate yourself to preparing fruit with rum. Peel the oranges and cut them into wedges. Take a flat plate and sprinkle each orange segment with the remaining 30 grams of sugar, a sprinkling of vanilla, and the rum. Finally, arrange the fruit in each bowl of cream. And voilà! Dessert is ready to serve and enjoy. PS → You can also decide to marinate other fruit in rum: kiwis, bananas, apples, etc. The important thing is that it is ALWAYS seasonal fruit.

A rum dessert is forever

Three recipes, for three rum desserts. I await the descriptions of your dishes in the comments, as well as the satisfied opinions of your customers. To obtain epic desserts you must use fresh and genuine raw materials. From flour to rum, every ingredient must be perfect. Aiming for savings, in these cases, means losing quality. And, as you well know, the restaurant market is saturated, but not in crisis. We Italians like to eat out and we (almost) never give up a dinner out. That’s why you need to stand out. And the best way to do this is to focus on quality… Focus on Multicast, the cash & carry with unbeatable prices. Browse the flyer (page 20) that he has prepared for you, and take a look at the numerous offers.