A light ring-shaped cake made with yeast and soaked in liqueur-flavored syrup.
- ‘My savarin with rum and muscatel tasted like a stale doughnut soused in wine.’
- ‘He used the same dough, but removed the dried fruits and soaked the savarin with his own ‘secret’ syrup.’
- ‘Place a chocolate brioche savarin on top, set a scoop of white chocolate ice cream in the center and sprinkle the dish with cocoa nibs.’
Named after Anthelme Brillat-Savarin (1755–1826), French gastronome.