On 28 June 2024, our interns and graduate associates gathered together to make the classic French dessert, baba au rhum. It is a lovely yeast-risen cake filled with rich vanilla custard cream and soaked in hot rum syrup. 🍞
Guided by Betty Grisoni from Alliance Française de Hong Kong, they embarked on a delightful culinary journey. It was a perfect way to kick off the long weekend holidays and bond with each other in their early days at Forvis Mazars in Hong Kong!🍹
