Italian Strawberry Bavarese Dessert
This Creamy Italian Strawberry Bavarese Dessert is simple and easy to make. Creamy and delicious made with cream and milk and no eggs needed. Make it and serve it in glasses or as a pretty molded dessert. It’s a no bake recipe, which makes it even better!
I have eaten a Bavarese a few times in Italy, and I loved it from my first taste. It’s creamy and light almost like a Panna Cotta, but easier to make. I decided to make this one in a small decorative bundt pan, and I think it turned out perfect.
Recipe Ingredients
- Strawberries
- Cream – whole/whipping or heavy cream (with at least 30% fat)
- Powdered/Icing sugar
- Lemon juice
- Gelatine
- Milk – whole or 2%
Where did a Bavarese or Bavarian cream dessert originate?
It’s actually a toss up between France and Germany. There were many French chefs who worked in Bavaria, Germany in the 17th and 18th century and it is believed that the recipe was learned there. Some believe that it could have been invented by the French chef Marie-Antonie Careme.
The classic Bavarian cream is made with milk, eggs yolks and sugar that is thickened with gelatine then whipped cream is folded into the mixture. Which is usually served in a mold. In this recipe I have left out the eggs.
How to make it
In a food processor or blender, blend until smooth the strawberries, sugar and lemon.
In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
Add the gelatine mixture to the blended strawberries and stir to combine.
In a large bowl beat the cream until stiff peak form, add the strawberry mixture into the whipped cream and gently fold until completely combined.
Pour into a 7 inch (18cm) bundt pan or 2-3 glasses. Cover the mold or glasses with plastic wrap and refrigerate for at least 6 hour or even overnight.
To remove the bavarese from the mold, dip the mold for 3 seconds in very hot or even boiled water (be careful that no water seeps into the dessert), then turn over onto the serving plate.
Decorate with whipped cream and fresh strawberries if desired.
What can I use instead of gelatine?
Instead of 1 tablespoon of powdered gelatine you can use 4 sheets, to use the sheets – fill a bowl with cold water and cut the sheets in order to fit in the bowl, make sure they are covered with the water. Let sit for 10 minutes, then wring the sheets out removing any excess water. Combine the gelatine sheets with the hot milk and mix until melted, then mix into the blended strawberries.
Can I use frozen strawberries?
Yes you can just be sure to thaw them and drain well. You could also substitute with raspberries or even blackberries.
How to store Bavarian Cream
Any leftovers should be covered and stored in the fridge. It will last for up 2 days in the fridge. The dessert should be served cold.
I hope you give this Italian Bavarese Dessert a try and let me know what you think. Enjoy!
More Italian Desserts
- Creamy Vanilla Panna Cotta
- Strawberry Semifreddo
- Creamy Frozen Limoncino
- Easy Fresh Strawberry Mousse
Italian Strawberry Bavarese Dessert
Ingredients
- 1¾ cups strawberries (chopped)*
- ⅓ cup cream (heavy/whole or whipped cream – at least 30% fat)
- ½ cup +2 tablespoons powdered/icing sugar (75 grams total)
- 1 teaspoon lemon juice
- 1 tablespoon gelatine powder
- 2 tablespoons milk (2% or whole)
*Depending on how sweet your strawberries are you may want to cut back to ½ cup powdered sugar.
Instructions
- In a food processor or blender, blend until smooth the strawberries, sugar and lemon.
- In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
- Add the gelatine mixture to the blended strawberries and stir to combine well.
- In a large bowl beat the cream until stiff peaks form, add the strawberry mixture into the whipped cream and gently fold until completely combined.
- Pour into a 7 inch (18cm) bundt pan or 2-3 glasses. Cover the mold or glasses with plastic wrap and refrigerate for at least 6 hour or even overnight.
- To remove the bavarese from the mold, dip the mold for 3 seconds in very hot or even boiled water (be careful that no water seeps into the dessert), then turn over onto the serving plate. Decorate with whipped cream and fresh strawberries if desired. Enjoy!
I tried this recipe. It seemed easy to make; however, I have never used gelatine before in any recipe. The gelatine and milk did not blend well into the strawberry mixture and seemed to develop lumps. Despite a lot of stirring, followed by folding in of the whipped cream, the lumps evidently remained and were quite unpleasant to eat. It was not a success. I used two tablespoons of milk, sprinkled one tablespoon of gelatine on top and let it sit for one minute then put it on a low heat for 1-2 minutes, stirring. I’m not sure where I went wrong but this was not good.
Hi Gail, unfortunately that can if you don’t work fast enough with the gelatine. It has happened to me before, don’t over heat it as soon as it melts it’s done or you could use leaf gelatine, instructions are in the post. Take care!
First, I have not tried this recipe yet, but it so reminds me of a pie filling that my mother, long since passed, used to make decades ago. It was used to fill a graham cracker crust. I can’t wait to try it. Thank you, Rosemary. I so enjoy your recipes.
Hi Trish, thanks so much, so glad I could bring back a memory of your Mom. Let me know how it goes. Take care!
I wonder how omitting the egg yolks will affect the taste, I always heard of this recipe with eggs.
Hi Catherine, we loved it. 🙂
I made this dessert with my granddaughter. We enjoy the process putting it together and it tastes absolutely delicious
Hi Marie, thanks so much, so glad you both are having fun making it and enjoying it. Take care and have a wonderful Sunday!
Hello Rosemary,
I thank you so much for your wonderful recipes, my family raves about.
I keep making the Creamy Strawberry Semifreddo and my family would like for me to make it every second day. lol
I am now making the Bavarese dessert and it looks so delicious!!!
Thank you once again.
Hi Huguette, thanks so much so glad your family like the recipes. I hope you enjoy the Bavarese. Take care.
Delicious! Can this be made with strawberry jello instead of the gelatin? If so same amount, 1 tbsp?
Hi Michelle, thanks, I have no idea I have never used jello in place of gelatine before. Let me know if you try it.
Just a thought. If you use Jell-O you would have to either eliminate or adjust the amount of sugar.
Hi Pamela, I discovered this “Gelatin is a natural product and doesn’t contain any additives while jello contains additives like artificial colors, artificial sweeteners, sugar, etc. Gelatin is a broader term and includes jellos in it while jello is just a food product derived from gelatin”. so you really can’t subsitute jello for gelatin. Hope that helps.