Lemon Savarin Recipe 🍋 One Bite and You’ll Understand Why the French Love It
Today I’m sharing a recipe for savarin, a dessert I used to make very often when I worked at a hotel restaurant. When I first encountered this dessert, I had never even heard of it before in Korea. I remember being completely confused and thinking, “What on earth am I making?” It was supposed to be a bread, but the dough was so loose that I thought the recipe had to be wrong. I even added a lot more flour and ended up making my own “version” of savarin. Later, a friend from Italy I worked with properly taught me how to make baba (which is basically the Italian version of savarin), and that’s when I finally understood the concept of this dessert. Savarin is such a charming dessert. It’s sweet, soft, and incredibly moist like a syrup-soaked bread, but when you eat it with cream, it almost feels like a cake. Normally I use a stand mixer to save my wrists, but today I made the dough with just a spatula so that you can easily make it at home too. I hope you give it a try!
You can visit our other page for the preparation instructions and watch the video there as well.