Savarin with Rosemary-Orange Syrup and Mascarpone Foam

A French classic in a new guise – aromatic, airy, elegant.

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🥄 Introduction: A Dessert with History and Character

The Savarin – a ring-shaped yeast cake soaked in aromatic syrup – originally comes from the 19th century and is named after the famous gourmet Jean Anthelme Brillat-Savarin. Classicly often served with rum and cream, we reinterpret this traditional dessert: with a fragrant rosemary-orange syrup and a light whipped mascarpone cream that combines lightness and creaminess.

This version brings fresh citrus notes, subtle herbal aromas and a textural play to the plate – just as you would expect in modern French fine dining.

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🍊 Ingredients for 6 Servings

For the Savarin Dough:

• 250 g flour (type 405 or French T65)
• 10 g fresh yeast (or 4 g dry yeast)
• 3 eggs (room temperature)
• 50 ml milk (lukewarm)
• 30 g sugar
• 1 pinch of salt
• 80 g soft butter

For the Rosemary-Orange Syrup:

• 300 ml freshly squeezed orange juice
• 100 ml water
• 150 g sugar
• 2 sprigs fresh rosemary
• Zest of 1 organic orange

For the Mascarpone Foam:

• 200 g mascarpone
• 100 ml cream
• 1 tbsp powdered sugar
• Seeds from 1/2 vanilla pod
• Zest of half a lemon
• 1 pinch of salt

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👩‍🍳 Preparation

1. Prepare the Savarin Dough (Yeast Dough)

1. Dissolve the yeast in lukewarm milk with 1 tsp sugar and let stand for 10 minutes until it foams lightly.
2. Put flour, sugar and salt into a bowl. Add the yeast milk and the eggs.
3. Knead with dough hooks (or by hand) for 5–8 minutes until an elastic dough forms.
4. Gradually knead in the soft butter until it is completely incorporated.
5. Cover the dough and let it rise in a warm place for about 60 minutes until it has doubled in size.

2. Baking

1. Fill the risen dough into greased savarin molds (alternatively small bundt cake molds or muffin molds with a hole) – only halfway!
2. Let rest for another 20 minutes, then bake in the preheated oven at 180°C top/bottom heat for about 20 minutes until golden brown.
3. Remove from the oven and let cool slightly, then carefully unmold.

3. Cook syrup

1. Put orange juice, water, sugar and rosemary sprigs into a small pot.
2. Bring to a boil and then let simmer gently for 10 minutes.
3. Grate orange zest, add to the syrup, then remove the rosemary sprigs.
4. Generously soak the warm savarins with the syrup – ideally several times over 15 minutes so they absorb well.

4. Whip mascarpone mousse

1. Stir mascarpone with vanilla seeds, lemon zest, salt and powdered sugar until smooth.
2. Whip cream until stiff and gently fold it in – it should be airy but not too firm.
3. Keep chilled until serving.

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✨ Plate like a chef

1. Place the savarin in the center of a dessert plate.
2. Artfully pipe or spoon mascarpone mousse on top.
3. Garnish with some orange zest, a small sprig of rosemary, and optionally candied orange peel.
4. Optional: Drizzle a few drops of rosemary-orange syrup artfully around the dessert.

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🥂 Wine Pairing (optional)

A Muscat de Beaumes-de-Venise or a fine Sauternes perfectly brings out the fruity-floral notes and elevates the orange sweetness to a new level.