Savarin shares the same origins as  rum baba e dates back to the first half of 1800. The soft dessert was created in the kitchens of a Polish nobleman who, unable to consume the typical dry desserts of the region due to his toothache, decided to create a version softened with liqueur. The recipe was also liked very much by the French king Louis XV.

Savarin is a dessert made from the same dough used to make babas, but with the addition of milk, which gives it a very spongy consistency, and flavored with fresh fruit and sweet creams and/or jams to taste. It can be garnished as desired with cream, custard and fresh fruit.