This shockingly delicious dessert was made famous by the Beverly Hills Italian restaurant Domo, which it listed on the menu as "Twinkie alla Domo." Doesn't that sound elegant? My husband, and partner in crime-writing, was skeptical, until he tasted it. "I can't believe it. This is actually good!" said Marc (as he went for seconds).
All I can say is, its level of sophistication will surprise you. The rum and vanilla in the syrup lifts the Twinkie to happy heights...while lifting your spirits. May you too...
Eat with joy!
Eat with joy!
~ Cleo
Cleo Coyle's Twinkie Rum Baba
(Baba au Rhum)
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
Readers of my Coffeehouse Mysteries may recall this unique dessert from ONCE UPON A GRIND when my amateur sleuth, coffeehouse manager Clare Cosi, orders this nosh from the comfort food menu of "Babka's," a legendary New York eatery run by a barb-tongued woman, who may or may not be a ruthless killer.
There are plenty of secrets for Clare to discover at Babka's, some shocking, some tasty.
Today, I'm delighted to share the culinary secret behind making the perfect Twinkie Rum Baba...
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For a free PDF of this recipe
that you can print, save
or share, click here.
that you can print, save
or share, click here.
The rum baba is basically a yeast or sponge cake fortified with an easy-to-make rum syrup. I grew up with an Italian version that included pastry cream in the center. That's why the Twinkie makes a great shortcut to a festive dessert, and a fun conversation piece for holiday trays.
Of course, you don't have to use Twinkies. You can always substitute thick slices of pound cake, brioche, or even challah. But don't skip the whipped cream, it's a must for full enjoyment of this dessert.
It's also delightful with coffee or tea, so it makes a wonderful after-dinner treat or midnight snack. In fact, after one Twinkie Rum Baba, I had my very own happy hour. Yes, this is one dessert that brings plenty of joy! ~ Cleo
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Cleo Coyle's
Twinkie Rum Baba
Twinkie Rum Baba
From Once Upon a Grind:
A Coffeehouse Mystery
Makes 10 Twinkies (there are 10 to a box)
Ingredients:
3/4 cup water
1/2 cup white, granulated sugar
1/3 cup good dark rum
1/2 teaspoon pure vanilla extract
10 Twinkies (1 box of Twinkies, regular or banana flavored)
Homemade Whipped Cream or Coconut Cream (recipes follow)
Directions:
Step 1 - Make the rum syrup: Place water and sugar in a saucepan. Bring to a boil over high heat. Continue boiling for 5 full minutes. Remove from heat and allow to cool for 5 full minutes. Stir in 1/3 cup good dark rum and 1/2 teaspoon pure vanilla extract. This will yield a little over 3/4 cup of syrup.
Step 2 - Brush with patience: Cover plates with plastic wrap. Place 10 regular Twinkies (or banana Twinkies) on the plates leaving a bit of room between each.
Use a pastry brush to generously brush the top and sides of the golden cakes. Repeat the brushing. Then set your timer for 5 minutes and wait for the syrup to be absorbed by the cake. Repeat this a few more times until most of the syrup is used up. This process may take as long as 20 minutes, but be patient! You want to give the cake time to absorb the liquid without losing its shape or integrity.
Step 3 - Chill, baby: Place the plates in your refrigerator for 1 hour or your freezer for about 20 minutes. This chilling will allow the cake to regain its solidity and allow you to gently transfer it to serving plates. Serve with whipped cream (recipe below) and, if you like, a few fresh raspberries or blackberries.
HOMEMADE WHIPPED CREAM
Into a chilled metal, glass, or ceramic bowl, pour 1 cup very cold heavy cream (aka whipping cream). Add 2 tablespoons white, granulated sugar and about 1/2 teaspoon pure vanilla extract. Using an electric mixer with chilled beaters, whip until stiff peaks form. To store one or two days, dollop into a plastic container, cover, and refrigerate.
Read (and eat) with joy!