0 a kind of cake made with yeast in a ring-shaped mould (= container) and soaked with syrup (= sweet, thick liquid):
The third course was savarin soaked in strawberry syrup with a warm fruit compote.
The savarin was a serious disappointment. The syrup had reduced the delicate sponge to a soggy wodge.
I had mousse de chocolat, and my husband had a savarin which was quite rummy.
Let the savarins absorb enough of the hot syrup to be well moistened, but not so much as to lose their firmness.
The paste once made can be used for plain brioche cakes, buns, rings, baba, savarins, fruit timbales (see page 406), cabinet puddings, etc.
