Rum babas are ideal with some kind of cream. It can be classic cream, mascarpone cream, or custard. This gastronomic union will not be disturbed by any sour berries and some crunchy texture in the form of dried nuts or caramel crumbs. Italians often add Limoncello to syrup instead of rum. If you don't want to use alcohol, just boil some regular sugar syrup. Babas baked and soaked in syrup are perfectly stored in the refrigerator for 3-4 days.