Time for some boozy dessert! Raspberry baba au rhum is not the kind of dessert you have for breakfast or the dessert you give to children but a spongy cake soaked in rum and pastry cream.
Instead of the usual vanilla pastry cream or whipped cream on Baba au rhum I chose to use the raspberry version again, the same that I used for my Millefeuille.
Optional: You can prepare this Baba with no rhum and only syrup so everybody can enjoy it.