Creme bavarois (Bavarian cream)

Creme bavarois (Bavarian cream)

Bavarian cream is a classic European dessert consisting of custard egg mass, gelatin and whipped cream. The dessert is very delicate and airy. And coffee lovers will undoubtedly like the option with this taste.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Frozing time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine German
Servings 4
Calories 446 kcal


  • 3 mix bowl
  • 1 whisk
  • 1 saucepan
  • 1 tablespoon
  • 1 food wrap
  • 1 mixer
  • 2 cupcake mold or glass


  • 2 pcs egg yolk
  • 1 tbsp coffee instant
  • 400 ml cream 33%
  • 100 g sugar
  • 1 tbsp gelatin
  • 40 ml water


  • Prepare everything you need. Coffee should be taken of good quality, if desired, you can brew it in a Turk and strain it. Pour gelatin with water and leave the crystals to swell.
    1 tbsp gelatin, 40 ml water
    Ingredients for Creme bavarois (Bavarian cream)
  • Bring 250 milliliters of cream to a boil, pour in coffee. Stir until the granules dissolve.
    400 ml cream, 1 tbsp coffee
    Cream, coffee
  • Put the yolks and sugar in a saucepan.
    2 pcs egg yolk, 100 g sugar
    Egg yolks, sugar
  • Rub with a whisk. Pour hot coffee in a thin stream, stirring constantly.
    Hot coffee
  • Put on the stove for a little heat and, continuously mixing with a whisk, bring the coffee custard to thicken. It is important not to let the cream boil, otherwise the yolks may curdle. As soon as the mixture began to thicken at the bottom and sides, it's time to remove from the plate.
    Process of cooking bavarian coffee cream
  • Pour into a bowl, tighten with cling film so that it touches the surface of the cream, and let cool to room temperature.
    Coffee custard
  • All the ingredients of the dessert are ready. This is swollen gelatin, coffee custard. Beat the remaining cream to soft peaks.
    Cream, gelatin, coffee custard
  • Dissolve gelatin in the microwave, but do not boil, but only warm up until the crystals disappear. Pour into the cream and mix intensively.
    Pouring gelatin into coffee cream
  • Next, enter whipped cream in two steps.
    Whipped cream
  • You need to stir gently, keeping the airiness.
    Final step of making
  • Spread out on cremans or glasses and put them in the refrigerator for 2-3 hours. The mass freezes quite quickly. The Bavarian coffee cream is ready. Decorate as desired with coffee beans, mint.
    Creme bavarois (Bavarian cream)


Calories: 446kcalCarbohydrates: 28gProtein: 4gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 119mgSodium: 32mgPotassium: 99mgSugar: 28gVitamin A: 1486IUVitamin C: 1mgCalcium: 69mgIron: 0.1mg




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