Bavarian Cream with Hazelnut Liqueur

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Bavarian Cream with Hazelnut Liqueur Recipe

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
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Bavarian Cream with Hazelnut Liqueur

A delicious and easy recipe for a Bavarian cream flavored with hazelnut liqueur.
Prep Time20 mins
Chill Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 330kcal
Author: Recipe adapted from The Centennial Collection of Favorite Recipes from Grace Episcopal Church in Paducah KY, Second Edition 1975

Ingredients:

  • 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

Instructions:

  • 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).

Nutrition

Calories: 330kcal

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7 comments

  1. Huy @ Hungry Huy says:

    So instead of including some prop booze in the back you just said ‘screw it’ and just did a boozey feature ay? :)

    Seeing a higher key, cleaner detail photo like this from you is unexpected–in a good way of course. Nice work Nicole!

    • Nicole B. says:

      Ha – exactly! I’ve got a few more bright shots in the works but I’ll be going back to the dark side pretty soon. :)

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