Bavarian Cream Recipe (with Raspberry or Hazelnut) (2024)

About the recipe:

This recipe is adapted from an old cookbook titled The Centennial Collection of Favorite Recipes from Grace Episcopal Church in Paducah KY, Second Edition 1975. The recipe in the book is a Charlotte Russe (a Bavarian cream and ladyfinger cake). For the recipe here I took the cream part only and flavored it in two different ways: with hazelnut liqueur and with a raspberry sauce. Both versions taste absolutely amazing and are easy to make.

What's in Bavarian cream?

Bavarian cream is made with eggs, cream, gelatin, sugar and flavorings.

How to make Bavarian cream:

See full ingredients & instructions in the recipe card below!

Step 1. Start this recipe with powdered, unflavored 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.

Step 2. Once the gelatin is soaking in water, you can get to work on the actual custard. 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, set it aside.

Step 3. Next, beat the egg whites to stiff peaks, then set them aside.

Step 4. In a separate bowl, beat heavy cream with sugar to stiff peaks. Set that aside as well.

RECIPE TIP: Whip the egg whites first, then use the same beater(s) to whip up the cream. As long as you do the steps in this order, there is no need to clean the beater(s) in between.

Step 5. By now the gelatin should have soaked up all the water (as shown in the photo below). Briefly heat the saucepan on the stovetop just enough to completely dissolve the gelatin (a few seconds).

Step 6. Whisk the gelatin into the egg mix.

Steps 7 & 8. Add the whipped cream and whisk it in.

Steps 9. & 10. Add the egg whites and quickly whisk them in as well. Fill the Bavarian cream into individual glasses or a serving bowl and chill in the fridge for at least 1 hour.

How to serve it:

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 sauce (see step-by-step instructions below). Drizzle the sauce over the Bavarian cream and top with a dollop of whipped cream.

How to store Bavarian cream:

Store Bavarian cream in the refrigerator but consume on the same day you make it.

How long does it keep?

You can keep the Bavarian cream refrigerated for several hours but you should consume it on the same day that you make it.

How to use it:

In addition to making Bavarian cream a stand-alone dessert, you can use it as a filling for cream puffs, donuts and eclairs.

How to make the raspberry sauce:

Step 1. Add frozen raspberries, sugar and lemon juice to a saucepan.

Step 2. Simmer the mix until the sugar is dissolved and the raspberries are breaking down (about 7 minutes).

Step 3. Strain through a sieve, let cool to room temperature, then chill in the fridge until you're ready to use it.

More delicious mousse and custard recipes:

Bavarian Cream Recipe

Recipe adapted from The Centennial Collection of Favorite Recipes from Grace Episcopal Church in Paducah KY, Second Edition 1975.

This light Bavarian cream is easy to make and can be flavored in different ways.

Nutrition Information (Estimated):

Calories: 228kcalCarbohydrates: 37gProtein: 4.3gFat: 8.2gSaturated Fat: 4.2gCholesterol: 102mgSodium: 39mgPotassium: 136mgFiber: 4gSugar: 32gCalcium: 37mgIron: 1mg

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.