Lemon Bavarian Cream with Ginger

This light and airy lemon Bavarian cream is full of lemon flavor with just a touch of ginger. It’s a great and easy-to-make summer dessert.

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• About the recipe:
• Ingredients needed:
• Ingredient notes:
• How to make it:
• How to serve it:
• Recipe notes & tips:
• Variations on this recipe:
• More delicious lemon desserts:
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About the recipe:

Bavarian cream (also known as creme bavaroise) is a light and airy custard dessert that was invented several hundred years ago. It’s made with egg, sugar, cream and flavorings. What sets Bavarian cream apart from other types of custards is the fact that it is set with gelatin, which makes it extra light and airy. (Other custards are set with thickeners such as corn starch, flour or just egg.)

In its simplest form, Bavarian cream is flavored with vanilla but you can add almost any flavor you like to it. In the recipe here I added lemon juice and zest along with a touch of ground ginger. The flavors add a delicious freshness to this Bavarian cream and make it perfect for summer.

Ingredients needed:

Ingredient notes:

• Please note that you cannot substitute fresh ginger in this recipe. Fresh ginger contains enzymes that keep gelatin from setting.

How to make it:

See full ingredients & instructions in the recipe card below!

Step 1. Bavarian cream is set with gelatin and that’s what this recipe starts with: add powdered, unflavored gelatin and cold water to a saucepan and set aside.

Step 2. In a large mixing bowl, combine egg yolks*, sugar, powdered ginger, lemon zest and lemon juice.

*RECIPE NOTE: Add the egg whites to a clean mixing bowl. You will whip them later.

Step 3. Briefly whisk egg yolks, sugar and flavorings together, then set aside.

Step 4. Whip the egg whites to stiff peaks. Set aside.

Step 5. In a separate bowl, whip heavy cream with sugar to stiff peaks (you don’t need to clean the beaters in between whipping the egg whites and the cream). Set aside.

Step 6. By now the gelatin has soaked up the water and you can heat it up just enough to dissolve it completely (this should only take a minute). Whisk the gelatin into the egg yolk mix.

Step 7. Add the whipped cream to the egg mix.

Step 8. Quickly whisk it into the mix.

Step 9. Add the whipped egg whites to the mix.

Step 10. Quickly whisk them in until fully combined. Fill the cream into individual glasses or a serving bowl and chill in the fridge for at least 1 hour.

How to serve it:

To serve the Bavarian cream, top each serving with a thin slice of lemon and sprinkle with finely chopped pistachios (optional).

Recipe notes & tips:

• Once you’ve added the gelatin, the Bavarian cream will start to set fairly quickly. Be sure to have your glasses/serving bowl ready beforehand so you can fill them quickly.
• You can keep this dessert refrigerated for several hours but because of the raw eggs, it’s best to consume it on the same day you made it.

Variations on this recipe:

For a different way to flavor this dessert, check out my main Bavarian Cream post. It’s the same base recipe but flavored with hazelnut liqueur instead of lemon and ginger.

More delicious lemon desserts:

Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe