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Bavarian: the recipe for a rich and delicious French spoon dessert

Bavarian: the recipe for a rich and delicious French spoon dessert

Il Bavarianalso known as the Bavarian o Bavarian creamit’s a typical spoon dessert of the French pastrywhere it is known as bavarian. It is prepared with a base of English creamto which is added gelatin sheets and cream mounted.

It has a smooth, soft and jelly-like texture, reminiscent of that of a pudding, but more dense and structured than that of a mousse, from which it differs for the presence of the English cream. It can also be served after a formal lunch or dinner thanks to its refined and scenographic appearance.

Despite the French etymology, this dessert has German origins. Indeed, was born in Bavaria, in the eighteenth century, but initially designates a drink based on milk, liqueur and tea. Only later did he arrive in France and inspire the delicious spoon dessert that we now appreciate for its flavor.

The difficulty level of this recipe is medium-low. The only phase in which you can encounter some difficulties is that of demoulding, but we reveal to you a trick which guarantees the perfect result of the dessert: after the rest time, in fact, it will be enough for you immerse for a few seconds the dessert mold in one basin with hot water. Furthermore, considering the cooling period, we advise you to prepare the Bavarian when you have a lot of time available: the dessert, in fact, must rest in the fridge for at least 3 hours.

Below, we propose it in the version classic vanilladecorated with raspberries e powdered sugarbut it is possible to flavor it in different ways: by adding strawberries, yogurt, fruit, coffee or even in the variant of Bavarian with chocolate.

How to prepare the Bavarian

First of all, pour cold water into a small bowl, add the isinglass and let it soak until soft. 1.

In the meantime, start preparing the custard: pour the milk into a saucepan, add the vanilla extract and let it heat for 5 minutes over medium-low heat, bringing the milk almost to a boil. 2.

In a separate bowl, add the egg yolks and sugar 3.

Stir vigorously, with a hand whisk, to obtain a frothy mixture 4.

At this point, pour the hot milk into the bowl with the egg yolks and sugar. Stir with a whisk and mix the mixture 5.

Transfer it to a saucepan, put it back on the stove and let it cook over low heat, continuing to stir for about 15 minutes, until the cream has thickened. 6. To make the best custard, use a cooking thermometer: dip it in the custard and wait for it to reach a temperature of 82 ° C before turning off the flame.

After the necessary time, turn off the heat, squeeze the softened isinglass well and add it to the still hot cream, stirring to incorporate it completely 7. Finally, let the mixture cool.

After the cooling time has elapsed, whip the liquid cream into a bowl, operating the electric whips at maximum power 8.

Add the whipped cream to the cream, mixing the two compounds with the help of a spatula. To incorporate the cream without removing it, it is important to proceed with vertical movements, from bottom to bottom and vice versa 9.

Pour the mixture into a cake mold and place the Bavarian in the fridge for at least 3 hours 10.

After the rest time of the Bavarian, take a bowl with hot water and dip the mold with the cake for a few seconds: in this way you will be able to turn it out easily. Turn the cake upside down on a serving plate, turn it out of the mold and decorate it with raspberries and a sprinkle of icing sugar 11. The classic Bavarian is ready to serve.


The Bavarian can be flavored according to your tastes: not only in the classic way, with extract or seeds of vanillabut also with orange peel oh you lemon.


Il Bavarian it is a very dessert versatile, excellent to prepare in different variations. Below, we offer it in four tasty versions: allo yogurtat the fruit, with melon e chocolate.

Yogurt Bavarese cake

The Bavarian yogurt cream is a light variant of the classic version, prepared without eggs and with the addition of yogurt. To make it happen, add 250 grams of plain yogurt a 50 grams icing sugar; let the gelatin dissolve in a glass of hot milk, add the milk to the yogurt and mix everything with a spatula. Finally, add the whipped cream and pour the mixture into the mold. Let it rest in the fridge for 5 hours, unmold and serve.

Bavarian dessert with fruit

Different can be realizedand fruit variants some Bavarian cream; an excellent variant is that of Bavarian cream with strawberries. To prepare it, make the custard according to the directions of the classic recipe, cut 1 kg of fresh strawberries and cook them in a pan, over low heat, with 50 grams of sugar. Blend the puree obtained, filter it and transfer it to the heat, reducing the sauce for a few minutes. Add the softened and squeezed gelatin sheets and let them melt. At this point, wait for the mixture to cool and add it to the custard. Add the semi-whipped cream and pour it all into the mold. Refrigerate for 5 hours, decorate with fruit to taste and serve.

Bavarian with melon

To prepare the Bavarian with melonjust wipe a melon, blend the pulp with the lemon zest and add it to the cold custard, together with the whipped cream. Finally, proceed as indicated for the preparation of the classic Bavarian: rest in the fridge, demoulding and final decoration.

Bavarian with chocolate

The most delicious variant of this well-known spoon dessert is certainly that of Bavarian with chocolate. To make it, mix the chocolate – dark, milk or white – with the still hot custard and, once melted, add the gelatin sheets. Follow the classic Bavarian recipe. Finally, decorate with chopped chocolate, raspberries and cranberries.


The Bavarian is preserved in the fridgecovered with cling film or closed in an airtight container, for 1-2 days. This dessert can also be frozen: in this case it will keep in freezer for about 2 weeks.

Origins and history

The dubbed dessert Bavarianalso known as Bavarian cream, is a typical preparation of French pastry, considered the ancestor of pudding. Despite its origins, however, it recalls the German region of Bavaria, where, in the 1700s, a drink based on tea, milk and liqueur was born: the Bavarian, in fact. This drink inspired the French to create a spoon dessert: bavarian.

Curiosity: the Bavarian or the?

Although today the feminine version of the noun is widespread in Italian, referring to the cream of the same name, it would be more correct to speak of the Bavarian in the masculine, implying the term “pudding” or following the French etymology, of the masculine gender.

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