Strawberry & Sweet Wine Savarin Recipe

In a small saucepan, heat the sweet wine and sugar over medium heat until the sugar dissolves. Remove from heat and let it cool.

Place the sliced strawberries in a bowl and pour the cooled sweet wine syrup over them. Toss to combine and let them macerate for at least 30 minutes.

In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix well.

In a separate bowl, whisk together the warm milk and eggs. Gradually pour the milk mixture into the dry ingredients, stirring until a smooth batter forms.

Add the melted butter to the batter and mix until well combined. Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for about 1 hour, or until doubled in size.

Preheat the oven to 350°F (175°C). Grease a savarin mold or bundt pan with butter or cooking spray.

Pour the risen batter into the prepared mold and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Remove the savarin from the oven and let it cool in the mold for a few minutes. Then, carefully invert the mold onto a serving platter to release the savarin.

Drain the macerated strawberries from the sweet wine syrup. Arrange the strawberries on top of the savarin cake.

Dust the savarin with powdered sugar and serve.