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Home » Recipes » Dessert Recipes

Bavarian Cream Recipe (with Raspberry or Hazelnut)

Published: Sep 19, 2019 · Modified: Dec 14, 2022 by Nicole B.

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1 hour 20 minutes

This Bavarian cream is light, airy and delicious and can be flavored with hazelnut liqueur or served with a fruity raspberry sauce. Both versions make a great dessert that’s easy to make.

For a summer dessert variation of this recipe, also check out this lemon Bavarian cream that’s subtly flavored with ginger!

Bavarian cream with toppings in jars.
Bavarian cream is an easy-to-make, versatile dessert that can be flavored in many different ways.
Jump to:
  • About the recipe:
  • What’s in Bavarian cream?
  • How to make Bavarian cream:
  • How to serve it:
  • How to store Bavarian cream:
  • How long does it keep?
  • How to use it:
  • How to make the raspberry sauce:
  • Frequently asked questions:
  • More delicious mousse and custard recipes:
  • Full Printable Recipe
  • Comments

About the recipe:

This recipe is adapted from an old cookbook titled The Centennial Collection of Favorite Recipes from Grace Episcopal Church in Paducah KY, Second Edition 1975. The recipe in the book is a Charlotte Russe (a Bavarian cream and ladyfinger cake). For the recipe here I took the cream part only and flavored it in two different ways: with hazelnut liqueur and with a raspberry sauce. Both versions taste absolutely amazing and are easy to make.

What’s in Bavarian cream?

Bavarian cream is made with eggs, cream, gelatin, sugar and flavorings.

Bavarian cream ingredients on a kitchen counter.
You need eggs, heavy cream, gelatin, sugar, vanilla extract, and hazelnut liqueur (if using) to make this Bavarian cream recipe.

For another light and airy mousse, be sure to also try this easy 3-ingredient white chocolate mousse!

How to make Bavarian cream:

See full ingredients & instructions in the recipe card below!

Step 1. Start this recipe with powdered, unflavored gelatin. The gelatin needs to “bloom,” which means that it needs to soak in a liquid for a few minutes. The liquid I used here is simply cold water.

Step 2. Once the gelatin is soaking in water, you can get to work on the actual custard. Start by whisking egg yolks with sugar, vanilla extract (and hazelnut liqueur, if you’re making the hazelnut version) by hand. Once the mix is nice and creamy, set it aside.

Gelatin in a pan and custard in a bowl.

Step 3. Next, beat the egg whites to stiff peaks, then set them aside.

Step 4. In a separate bowl, beat heavy cream with sugar to stiff peaks. Set that aside as well.

RECIPE TIP: Whip the egg whites first, then use the same beater(s) to whip up the cream. As long as you do the steps in this order, there is no need to clean the beater(s) in between.

Whipped cream and whipped egg whites in bowls.

Step 5. By now the gelatin should have soaked up all the water (as shown in the photo below). Briefly heat the saucepan on the stovetop just enough to completely dissolve the gelatin (a few seconds).

Step 6. Whisk the gelatin into the egg mix.

Bloomed gelatin in a saucepan and being whisked into custard.

Steps 7 & 8. Add the whipped cream and whisk it in.

Steps 9. & 10. Add the egg whites and quickly whisk them in as well. Fill the Bavarian cream into individual glasses or a serving bowl and chill in the fridge for at least 1 hour.

Whipped cream and whipped egg whites being whisked into custard.

How to serve it:

For the hazelnut version, pipe or spoon a small dollop of whipped cream on and sprinkle with chopped pistachios.

For the raspberry version, make the raspberry sauce (see step-by-step instructions below). Drizzle the sauce over the Bavarian cream and top with a dollop of whipped cream.

How to store Bavarian cream:

Store Bavarian cream in the refrigerator.

How long does it keep?

You can keep the Bavarian cream refrigerated for several hours but you should consume it on the same day that you make it.

How to use it:

In addition to making Bavarian cream a stand-alone dessert, you can use it as a filling for cream puffs, donuts and eclairs.

How to make the raspberry sauce:

Step 1. Add frozen raspberries, sugar and lemon juice to a saucepan.

Step 2. Simmer the mix until the sugar is dissolved and the raspberries are breaking down (about 7 minutes).

Raspberry sauce in a saucepan before and after cooking.

Step 3. Strain through a sieve, let cool to room temperature, then chill in the fridge until you’re ready to use it.

Raspberry sauce being strained through a sieve.

Frequently asked questions:

What is Bavarian cream?

Bavarian cream (also called creme bavaroise) is a light and airy mousse with an egg yolk and sugar base that is set with gelatin.
What makes this dessert light and airy is whipped cream (and in the version here also beaten egg whites) that are folded into the custard.
Because Bavarian cream is thickened with gelatin, no cooking is involved in making it. (You do have to heat up the gelatin just a tad, but there is no need to cook the actual custard.)
The great thing about Bavarian cream is that you can flavor it with almost anything you can think of. That means that you can take it into completely different directions, like I did here with the hazelnut and raspberry versions.

Where does Bavarian cream come from and why is it called that?

Bavarian cream has been around for hundreds of years. There are no definite accounts as to who invented it and exactly where and when but the dessert’s origins are most likely (and unsurprisingly) connected to Bavaria.

What does Bavarian cream taste like?

In its simplest form, Bavarian cream is a very light and airy vanilla-flavored custard. It can also be flavored with ingredients other than vanilla, such as liqueurs, fruits and fruit juices, nuts, chocolate and more.

Is Bavarian cream a custard?

A custard is a mix (sweet or savory) of milk and/or cream and eggs that can be thickened in different ways. Bavarian cream is a gelatin-set custard.

What is the difference between Bavarian cream and other sweet custards, such as Boston cream?

What sets Bavarian cream apart from other sweet custards is the fact that it is thickened with gelatin. Other custards are thickened either with corn starch or flour (pastry cream, Boston cream) or with eggs alone (basic custard, creme anglaise).

Does Bavarian cream contain raw eggs?

Yes, Bavarian cream is not cooked and contains raw egg yolks as well as whipped raw egg whites.

More delicious mousse and custard recipes:

  • White chocolate mousse in a fancy glass.
    White Chocolate Mousse (no gelatin, no eggs)
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Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

Bavarian cream in a jar with raspberry topping.

Bavarian Cream Recipe

Recipe adapted from The Centennial Collection of Favorite Recipes from Grace Episcopal Church in Paducah KY, Second Edition 1975.
This light Bavarian cream is easy to make and can be flavored in different ways.
4.67 from 12 votes
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Prep Time 20 mins
Chill Time: 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine French, German
Servings 4
Calories (estimated) 228 kcal

Equipment:

  • measuring cups and spoons
  • saucepan
  • mixing bowls
  • whisk
  • standing mixer or handheld mixer
  • rubber spatula
  • citrus juicer (for the raspberry version)
  • sieve (for the raspberry version)

Ingredients:
  

  • 1 teaspoon powdered, unflavored gelatin
  • 2 large eggs, separated
  • ⅓ cup + 1 teaspoon granulated sugar, divided
  • ½ teaspoon vanilla extract
  • ½ cup heavy cream

For the hazelnut liqueur version:

  • 2 tablespoons hazelnut liqueur
  • chopped pistachios as garnish, optional
  • whipped cream as garnish, optional

For the raspberry sauce version:

  • 2 cups frozen raspberries
  • ¼ cup granulated sugar
  • 1 teaspoon lemon juice
  • whipped cream as garnish, optional

Instructions:
 

  • Add the gelatin along with 3 tablespoons of cold water to a pan. Let sit for 4 minutes.
  • While the gelatin is soaking up the water, whisk egg yolks with ⅓ cup sugar, vanilla (and hazelnut liqueur, if using) until creamy.
  • Whip the egg whites to stiff peaks, set aside.*
  • In a separate bowl, whip the cream with the remaining 1 teaspoon sugar to stiff peaks. Set aside.
  • Once the gelatin has soaked up all the water, heat it briefly on the stovetop just until dissolved (a few seconds).
  • Whisk the gelatin into the egg yolk mix.
  • Whisk in the cream.
  • Whisk in the egg whites.
  • Quickly fill the mix into individual glasses or a serving bowl. (Try to work fast, the gelatin will set quickly.)
  • Chill the Bavarian cream in the fridge for 1 hour or longer.

For the hazelnut liqueur version:

  • Garnish with a small dollop of whipped cream and chopped pistachios (optional).

For the raspberry sauce version:

  • Add raspberries, sugar and lemon juice to a saucepan. Simmer until the sugar is dissolved and the raspberries are breaking down (about 7 minutes).
  • Strain through a sieve.
  • Let the sauce cool to room temperature, then cover and store in the fridge until you're ready to use it.
  • Drizzle the sauce over the Bavarian cream right before serving. (The sauce will slowly "bleed" into the custard if it sits on it for long. That's why you want to wait until you serve before drizzling it on.)
  • Top with a dollop of whipped cream.

Notes:

*As long as you whip the egg whites before whipping the cream, there is no need to clean the beater(s) in between the two steps.

Nutrition Information (Estimated):

Calories: 228kcalCarbohydrates: 37gProtein: 4.3gFat: 8.2gSaturated Fat: 4.2gCholesterol: 102mgSodium: 39mgPotassium: 136mgFiber: 4gSugar: 32gCalcium: 37mgIron: 1mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: bavarian cream, bavarian mousse

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Reader Interactions

Comments

  1. Treva B

    July 22, 2020 at 8:04 pm

    I made this for my dessert challenge tonight and it was delicious!

    Reply
    • Nicole B.

      July 23, 2020 at 7:11 am

      That’s wonderful, I’m so glad to hear that! Thank you so much for coming back and leaving such a nice comment, it’s much appreciated. :)

      Reply
  2. Lj

    December 30, 2019 at 5:03 am

    Loved this easy recipe!

    Reply
    • Nicole B.

      December 30, 2019 at 8:17 am

      That’s wonderful to hear! Thank you so much for coming back and giving a rating/feedback, I really appreciate that. :)

      Reply
  3. Kelly | Foodtasia

    September 22, 2019 at 8:46 am

    Nicole, this Bavarian cream looks so luscious! I definitely have to try it! Love all your step by step photos so I know what I’m supposed to be doing.

    Reply
    • Nicole B.

      September 22, 2019 at 12:56 pm

      Thank you so much, Kelly! So happy to hear that you like the step by step photos, it’s something new I’ve been trying out and it’s great to hear that you think they’re helpful. :)

      Reply
  4. Nicky @ Kitchen Sanctuary

    January 06, 2015 at 10:19 am

    Oh my! they look amazing! I don’t have any hazelnut liqueur in, but I do have almond liqueur………

    Reply
    • Nicole B.

      January 06, 2015 at 12:13 pm

      Ooooh, I have a feeling almond liqueur will work great too!

      Reply

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