What is vasocottura?
Vasocottura literally means 'cooking in the jar'. The raw batter goes into a glass jar, the jar goes into the oven, and the jar is sealed the moment it comes out. The cake cools inside its own closed glass.
Why it works
Because the jar is sealed hot, all the steam stays inside. The cake never dries out, and once cooled the glass is airtight — no preservatives, no refrigeration.
That is how a babà or panettone stays soft for months at room temperature: 180 days unopened, kept dry and out of direct sunlight.
How to serve it
There is nothing to prepare. Twist the lid, turn the jar out onto a plate, and the cake slides out in one piece. It is at its best at room temperature; a few minutes in a barely warm oven softens the crumb further.
The babà al rum and al limoncello come with their syrup already in the jar — pour it over the cake or let it soak in. Once open, refrigerate and eat within 3 days.
What to use it for
As a dessert with a glass of dessert wine or an espresso, as a gift that keeps for months, or set out on the table with coffee. The glass is heat-resistant and reusable.
Frequently asked questions
- Does vasocottura need refrigeration?
- No. Unopened it keeps for 180 days at room temperature, dry and away from direct sunlight. After opening, refrigerate and eat within 3 days.
- Does the babà contain alcohol?
- Yes. The babà al rum and babà al limoncello contain alcohol in the syrup and are not suitable for children.
- How do I get the cake out of the jar?
- Twist off the lid, turn the jar upside down onto a plate and tap the base gently. The cake comes out in one piece.
- Can the jar go in the oven?
- The glass is heat-resistant, but it is better to warm the cake briefly in a barely warm oven (max 80 °C) or simply let it come to room temperature.