Baba aux Fraises (bah-bah oh fraze) is delicious way to serve a ruin baba when strawberries are in season, but other soft fruits, or a mixture of fruits, can be used. It is usually served with Creme Chantilly.
1 lb. fresh strawberries leftover baba syrup
1 large rum baba
15 fl. oz. double cream
1 teaspoon vanilla essence icing sugar
Put the strawberries in a bowl and pour over the syrup. Leave for 20 minutes.
Put the rum baba on a serving dish. Fill the centre with the strawberries, putting a few around the baba.
To make the Creme Chantilly, place the cream and essence in a chilled bowl and, using a cold whisk, whip lightly, adding the icing sugar to taste. Serve the Creme Chantilly in a separate dish.