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Home » Recipes » Dessert Recipes

Lemon Bavarian Cream with Ginger

Published: Jun 7, 2020 · Modified: Mar 14, 2023 by Nicole B.

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1 hour 20 minutes

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.

For another delicious spiced lemon dessert, also check out this cardamom cake recipe!

Lemon Bavarian cream in a glass on a table.
Lemon and ginger come together in this easy-to-make, light and creamy summer Bavarian cream.
Jump to:
  • About the recipe:
  • What’s in lemon ginger Bavarian cream?
  • Can I substitute fresh ginger?
  • Recipe notes & tips:
  • How to make it:
  • How to serve it:
  • How to store it:
  • Variations on this recipe:
  • More delicious lemon desserts:
  • Full Printable Recipe
  • Comments

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. (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.

What’s in lemon ginger Bavarian cream?

Lemon Bavarian cream ingredients.
You need powdered ginger, eggs, gelatin, lemon, sugar and heavy cream to make this recipe.

Can I substitute fresh ginger?

No, you cannot substitute fresh ginger in this particular recipe. That’s because fresh ginger contains enzymes that keep gelatin from setting.

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.

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.

Powdered gelatin and water in a saucepan.

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.

Lemon custard base ingredients in a bowl.

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

Lemon custard base being whisked in a bowl.

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

Whipped egg whites in a bowl with beaters.

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.

Whipped cream in a bowl with beaters.

Step 6. Check that the gelatin has soaked up all the water (it will look like in the photo below).

Bloomed gelatin in a saucepan.

Step 7. Briefly heat the gelatin just enough to dissolve it, then whisk it into the egg yolk mix.

Lemon custard and gelatin being whisked in a bowl.

Step 8. Add the whipped cream to the egg mix.

Step 9. Quickly whisk it into the mix.

Step 10. Add the whipped egg whites to the mix.

Step 11. 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.

Lemon Bavarian cream preparation in four steps.

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).

How to store it:

You can keep Bavarian cream 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:

  • Two individual raspberry lemon curd trifles in tall glasses.
    Raspberry and Lemon Ginger Curd Trifles with Ladyfingers
    Cook Time30 Minutes
  • A lemon cardamom cake with a cut slice on a ceramic cutting board.
    Lemon Cardamom Cake
    Cook Time1 Hours 15 Minutes
  • A slice of goat cheese cheesecake with rosemary caramel sauce.
    Lemon Goat Cheese Cheesecake with Rosemary Caramel
    Cook Time7 Hours 50 Minutes
  • Lavender cookies with filling and icing on a table.
    Lavender Cookies with Lemon Icing and Lemon Filling
    Cook Time1 Hours 9 Minutes

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

Full Printable Recipe

Lemon Bavarian cream in a glass on a table.

Lemon Bavarian Cream with Ginger

The Spice Train
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.
(Recipe adapted from The Centennial Collection of Favorite Recipes from Grace Episcopal Church in Paducah KY, Second Edition 1975.)
4 from 3 votes
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Prep Time 20 mins
Chill Time: 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 4
Calories (estimated) 158 kcal

Equipment:

  • measuring cups and spoons
  • citrus juicer
  • citrus zester
  • saucepan
  • mixing bowls
  • whisk
  • standing mixer or handheld mixer
  • rubber spatula

Ingredients:
  

  • 1 teaspoon powdered, unflavored gelatin
  • 3 tablespoons cold water
  • 2 large eggs, separated
  • ⅓ cup + 1 teaspoon granulated sugar, divided
  • ½ teaspoon ground ginger*
  • 1 teaspoon lemon zest, lightly packed (you need 1 large lemon for that)
  • 3 tablespoons lemon juice
  • ½ cup heavy cream
  • thin lemon slices, as garnish (optional)
  • finely chopped pistachios, as garnish (optional)

Instructions:
 

  • Be sure to have all serving glasses ready. The Bavarian cream will set fairly quickly once it's prepared and you need to fill it into serving glasses/bowl(s) quickly.
  • Add gelatin and water to a saucepan. Let sit for 4 minutes to let the gelatin soak up the water (this is a process called blooming).
  • While the gelatin is soaking, whisk the egg yolks with ⅓ cup sugar, ginger, lemon zest and lemon juice until well combined. Set aside.
  • 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.
  • Whisk in the whipped cream.
  • Whisk in the egg whites.
  • Fill the mix into individual glasses, bowls or a serving bowl.
  • Chill until set (at least 1 hour).
  • Garnish the cream with a thin slice of lemon and finely chopped pistachios (optional).

Notes:

*Please note that you cannot substitute fresh ginger in this recipe. Fresh ginger contains enzymes that prevent gelatin from setting properly.
**You don’t need to clean the beaters in between whipping the egg whites and whipping the cream.

Nutrition Information (Estimated):

Calories: 158kcalCarbohydrates: 18.3gProtein: 3.9gFat: 8.3gSaturated Fat: 4.3gCholesterol: 102mgSodium: 45mgPotassium: 69mgFiber: 0.2gSugar: 17.5gCalcium: 24mg

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.

Keywords: lemon Bavarian cream, lemon ginger Bavarian cream

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Reader Interactions

Comments

  1. Cailee

    September 04, 2015 at 7:50 pm

    What a lovely recipe!! SO refreshing and satisfying! Perf for this time of year :) Great recipe! Thanks for sharing!

    Reply
    • Nicole B.

      September 04, 2015 at 9:35 pm

      Thank you so much, Cailee! It’s refreshing indeed. :)

      Reply
  2. Kathleen | Hapa Nom Nom

    September 04, 2015 at 2:03 pm

    Ooo… what a wonderful combination for a mouse. I always prefer a fresh, citrus dessert to chocolate – so this is perfect for me! Hope you have a fab Labor Day weekend :)

    Reply
    • Nicole B.

      September 04, 2015 at 2:38 pm

      You too, Kathleen! :)

      Reply

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