Just returned from Italy where in the glorious hillside village of Ravello I tasted a local speciality dessert called babalini. This is a version of their famous spongecake called "baba" that is soaked traditionally in rum or limoncello. Babalini are little golfball sized baba spongecakes that were soaked in limoncello and served with a side of gelato. HEAVEN! Does anyone know how to make golf ball sized baba?