Yuzu, lemon & bergamot baba

8 people

Preparation: The baba dough, jelly and lemon segments should be made the day before.

  • sweet cuisine
  • yuzu
By Nina Métayer, Pastry Chef at La Délicatisserie Voted 2023 World's Best Pastry Chef

A gourmet, tangy creation in this revised classic. Nina Métayer reinterprets the famous baba with a version that plays on acid and bitters.

Made in France by Alain Milliat
A new take on lemon, yuzu and bergamot baba by pastry chef Nina Métayer


  • For the baba cake:
  • 80g T55 flour
  • 3.5g fresh yeast
  • 30g milk
  • 1g salt
  • 8g sugar
  • 1 large egg (50g)
  • 30g butter
  • For the poached lemon supremes:
  • 40g LE YUZU
  • 1/2 lemon
  • 1 lime
  • 40g sugar
  • For the yuzu jelly :
  • 20g LE YUZU
  • 3g granulated sugar
  • 1/3 sheet gelatine
  • For the yuzu syrup:
  • 500g LE YUZU
  • 1 lime
  • 80g blossom honey
  • 3 sheets gelatine
  • For the coconut whipped cream :
  • 150g 35% liquid cream
  • 25g mascarpone
  • 10g coconut sugar
  • For decoration :
  • 1/2 pear
  • Juice of half a lemon
In this recipe
Graphic image Le Yuzu beige

Le Yuzu



13,90€ 69,50 €/L


  • Step 1

    The day before, make the baba dough: warm the milk and add the yeast. Knead the flour with the yeast and milk mixture, salt, sugar and egg. Knead until the dough lifts cleanly away from the edge of the bowl. Add the warm melted butter and knead again until the dough lifts clean from the bowl again. Pour the dough into the mold so it is filled halfway. Leave to proof until it has doubled in size, then cook for 35 minutes at 165°C. Adjust cooking times as necessary. The baba should be very dry.

  • Step 2

    The day before, make the poached lemon supremes: Supreme the lemon and lime, then press. In a saucepan, bring LE YUZU to the boil with the sugar and citrus juice. Once boiled, add the supremes and leave to chill in the fridge overnight.

  • Step 3

    The day before, prepare the yuzu jelly: Hydrate the gelatine in a bowl of cold water. Bring LE YUZU to the boil along with the sugar. Strain the gelatinee then add to the pan after removing from the heat. Mix and pour the jelly into the bowl. Leave to set overnight.

  • Step 4

    Prepare the yuzu syrup: Hydrate the gelatine in a bowl of cold water. Bring LE YUZU to the boil along with the honey, lemon juice and zests. Strain the gelatine then add to the pan after removing from the heat. WARNING: Do not let the mixture boil, as this will lead the gelatine to lose its setting properties.

  • Step 5

    Soak the baba in the hot syrup for a good hour.

  • Step 6

    In the meantime, whisk the cream with the mascarpone and coconut syrup. Then pipe the cream using a 7 mm diameter nozzle.

  • Step 7

    Once rested, poach the whipped cream on top of the baba.

  • Step 8

    For decoration, cut the pear into small chunks and mix with a little lemon juice to prevent it turning brown. Delicately arrange over the whipped cream along with the poached lemon supremes.

Nina Métayer making baba pastry
Portrait photo of Nina Métayer
The chef

Nina Métayer

Pastry chef at La Délicatisserie

and voted 2023 World's Best Pastry Chef

After training at Ferrandi, Nina Métayer worked as a pastry chef in a number of top establishments, including Le Meurice, Yannick Alleno and Jean-François Piège. She then took over the reins of the Café Pouchkine in Paris before opening her own establishment: La Délicatisserie.

A rising star in the pastry world, in 2023 she was voted World's Best Pastry Chef. She was the first woman to win this prestigious title.