Bavarian Cream

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This easy-to-make Bavarian cream is light, airy and delicious and can be flavored with either hazelnut liqueur or served with an intensely fruity raspberry coulis. Both versions make a great dessert that can easily be made ahead of time and is perfect for any occasion.

bavarian cream

This Bavarian cream recipe 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 flavor it in two different ways: one is a Bavarian cream with hazelnut liqueur and the other is Bavarian cream flavored with vanilla and topped with an intensely fruity raspberry coulis.

Both versions taste absolutely amazing and are easy to make.

But let’s start at the beginning: what actually is Bavarian cream?

Bavarian cream (also called creme bavaroise) is a light and airy mousse with an egg yolk and sugar base that is stiffened 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 and that you can take it into completely different directions, like I did here with the hazelnut and raspberry versions.

How to make Bavarian cream:

You start this recipe with powdered 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.

Once the gelatin is sitting in a few tablespoons of water, you can get to work on the actual custard. You 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 you can set it aside and beat the egg whites to stiff peaks. Next, in a separate bowl, you beat a bit of heavy cream with sugar to stiff peaks (no need to clean the beaters in between).

By now the gelatin is bloomed and you can heat it up just enough to dissolve it completely. Whisk the gelatin into the egg mix, then fold in the whipped cream and the egg whites. (I use my whisk for that and take a half-turn around the bowl, then gently shake the mousse through the tines of the whisk.)

Quickly fill the Bavarian cream into individual glasses or a serving bowl and chill it in the fridge for at least one hour.

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 coulis, drizzle it over the Bavarian cream and top with a dollop of whipped cream and rose petals (if using).

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Related Post:

Love light and airy mousse desserts? You might also enjoy this Easy Chai-Spiced White Chocolate Mousse:

chai-spiced white chocolate mousse

bavarian cream
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Bavarian Cream

This easy-to-make Bavarian cream is light, airy and delicious and can be flavored with either hazelnut liqueur or served with an intensely fruity raspberry coulis. Both versions make a great dessert that can easily be made ahead of time and is perfect for any occasion.
Prep Time20 mins
Chill Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: bavarian cream
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
  • 1/2 cup heavy cream
  • 1 teaspoon sugar

For the hazelnut liqueur version:

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

For the raspberry coulis version:

  • 2 cups frozen raspberries
  • 4 tablespoons sugar
  • 1 teaspoon lemon juice
  • whipped cream as garnish, optional
  • rose petals, 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 hazelnut liqueur, if using) 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).

For the hazelnut liqueur version:

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

For the raspberry coulis version:

  • Add raspberries, sugar and lemon juice to a saucepan and simmer until the sugar is dissolved and the raspberries are breaking down (about 7 minutes).
  • Strain through a sieve.
  • Let the coulis cool to room temperature, then cover and store in the fridge until you're ready to use it.
  • Drizzle the coulis over the Bavarian cream right before serving.
  • Top with a dollop of whipped cream and a dried or fresh rose petal (optional).

Nutrition

Calories: 330kcal

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bavarian cream with hazelnut liqueur

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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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