This Bavarian cream, popularly known as bavaroise, is a traditional cold dessert from Swiss pastry, named in the early 19th century in honor of Bavaria. Typically made with whipped cream, gelatin, and crème anglaise, it can be prepared with a variety of fruits, including tropical ones like pineapple and mango,...
Ingredients
For the Zabaglione
egg yolks6
Sugar120g
Marsala wine50mL
Milk400mL
Unflavored gelatin10g
Semi-whipped cream500mL
For the Strawberry Mixture
Strawberry jam100g
For Assembly
sheet Biscuit1- Cold application glaze, as needed
Nutrition (per serving)
Calories
234.4kcal (11.72%)
Protein
2.1g (4.2%)
Carbs
26.1g (9.48%)
Sugars
25.1g (50.14%)
Healthy Fat
3.8g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
How to make Bavaroise with Zabaglione and Strawberries
Prepare the Zabaglione
- Step 1
Beat the egg yolks, sugar, and Marsala wine until pale and creamy.
- Step 2
Heat the milk to 80°C (176°F). Gradually add the beaten yolk mixture and continue cooking over low heat until the mixture coats the back of a spoon (nape consistency).
- Step 3
Let the mixture cool, then add the dissolved gelatin. Gently fold in the semi-whipped cream using a spatula.
Prepare the Strawberry Mixture
- Step 1
Separate ¼ of the mixture and combine it with the strawberry jam. Chill this portion in the refrigerator.
- Step 2
Once chilled, place the strawberry mixture onto a sheet of plastic wrap and roll it into a log, resembling a candy. Freeze for 1 hour.
Assembly
- Step 1
Pour half of the Bavaroise mixture into a half-cylinder mold lined with plastic wrap.
- Step 2
Place the small strawberry Bavaroise rolls in the center of the mixture. Cover with the remaining Bavaroise cream.
- Step 3
Finally, top with the biscuit sheet and refrigerate for at least 2 hours.
Final Steps
- Step 1
Once thoroughly chilled, unmold the dessert. The biscuit should form the base.
- Step 2
Cover the Bavaroise with a cold application strawberry glaze.
Presentation
- Step 1
Dust the dessert with powdered sugar before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
234.4kcal (11.72%)
Protein
2.1g (4.2%)
Carbs
26.1g (9.48%)
Sugars
25.1g (50.14%)
Healthy Fat
3.8g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the zabaglione mixture is cooked over low heat to avoid curdling.
Use a spatula to gently fold in the whipped cream to maintain the airy texture.
Freeze the strawberry mixture log properly to ensure it holds its shape during assembly.
Line the mold with plastic wrap for easy unmolding.
Refrigerate the dessert for at least 2 hours to allow it to set completely.
FAQS
Can I use a different type of wine instead of Marsala?
Yes, you can substitute Marsala with another sweet wine like sherry or port, but it may slightly alter the flavor.
Can I use store-bought whipped cream instead of semi-whipped cream?
Yes, store-bought whipped cream can be used, but ensure it is not overly whipped to maintain the texture.
Can I replace the strawberry jam with fresh strawberries?
Yes, you can puree fresh strawberries and use them in place of jam for a fresher taste.
How long can I store the Bavaroise in the refrigerator?
The Bavaroise can be stored in the refrigerator for up to 3 days, but ensure it is covered to prevent drying out.
Can I make this dessert ahead of time for a party?
Yes, this dessert is perfect for making ahead. Prepare it a day in advance and refrigerate until ready to serve.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia