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!
Jump to:
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.
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.
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.
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.
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.
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 but consume on the same day you make it.
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).
Step 3. Strain through a sieve, let cool to room temperature, then chill in the fridge until you're ready to use it.
More delicious mousse and custard recipes:
- White Chocolate Mousse (no gelatin, no eggs)8 Hours 10 Minutes
- Spiced Eggnog45 Minutes
- 10-Minute Individual Chocolate Trifles with Mascarpone10 Minutes
- Dark Chocolate Espresso Pots de Creme (no-bake)3 Hours 15 Minutes
Did you make this recipe? Please leave a star rating or comment! Thanks!
Full Printable Recipe
Bavarian Cream Recipe
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 at least 1 hour. Consume on the same day you make it.
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:
Nutrition Information (Estimated):
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.
Treva B
I made this for my dessert challenge tonight and it was delicious!
Nicole B.
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. :)
Lj
Loved this easy recipe!
Nicole B.
That's wonderful to hear! Thank you so much for coming back and giving a rating/feedback, I really appreciate that. :)
Nicky @ Kitchen Sanctuary
Oh my! they look amazing! I don't have any hazelnut liqueur in, but I do have almond liqueur.........
Nicole B.
Ooooh, I have a feeling almond liqueur will work great too!