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This dessert is based on an amazing Charlotte Russe that a good friend of mine served us a while ago. The actual charlotte recipe is a Bavarian cream and ladyfinger cake and what I did here is take the cream part only and add hazelnut liqueur to it. It’s super tasty and super easy.
No cooking is involved in this recipe because the cream is stiffened with gelatin. (Well, okay, you have to heat the bloomed gelatin a tiny bit but no need to cook the actual custard). Other than that all you need is eggs, sugar, heavy cream, the liqueur and some pistachios as garnish.
P.S.: I made another variation (with raspberries) that I’ll post on Thursday. Stay tuned!
Bavarian Cream with Hazelnut Liqueur
- 1 teaspoon powdered gelatin
- 2 eggs, separated
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons hazelnut liqueur, I used Frangelico
- 1/2 cup heavy cream
- 1 teaspoon sugar
- whipped cream as garnish, optional
- chopped pistachios as garnish, optional
- Put the gelatin along with 3 tablespoons of cold water in a saucepan. Let sit for 4 minutes.
- While the gelatin is blooming, whisk the egg yolks with 1/3 cup sugar, vanilla and Frangelico until creamy.
- Whip the egg whites to stiff peaks.
- Whip the cream with 1 teaspoon sugar to stiff peaks.
- Heat the bloomed gelatin until just dissolved.
- Whisk the gelatin into the egg yolk mix.
- Fold in the cream.
- Fold in the egg whites.
- Quickly fill the mix into individual glasses or a serving bowl. (Try to work fast, the gelatin will set quickly).
- Garnish with a small dollop of whipped cream and chopped pistachios (optional).
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