crème bavaroise with strawberry sauce

Crème bavaroise is a classic dessert from Germany. The cream is similar to a French crème pâtissière, but thickened with gelatin instead of cornstarch, flavoured with liqueur and lightened with whipped cream. The texture is very smooth and it is not too sweet. It’s a simple but elegant dessert to finish off your dinner.

Crème Bavaroise

Makes about 4 – 6 servings

For the cream:

  • 1 vanilla pod
  • 3 egg yolks
  • 3 gelatin leaves
  • 50 g confectioners sugar
  • 300 g whipping cream
  • 4 tablespoon raspberry Brandy or  Kirsch

With a sharp knife, slit the vanilla pod lengthways and scrape the seeds out with the knife tip. 

In a bowl add the vanilla seeds, the egg yolks and the confectioners sugar and beat the mixture for about 3 minutes or until mixture has thickened and set aside.

Soak the gelatin leaves into cold water and set the bowl aside.

Beat the whipped cream until fluffy.

In a small pan heat the raspberry Brandy or Kirsch on lower temperature. 

Squeeze the gelatin slightly and stir it in the warm Brandy or Kirsch. Add 3 tablespoon of the whipped cream.

Then add the rest of the whipped cream to the egg mixture and stir gently before stirring in the gelatin.

Pour the cream into 4 – 6 serving glasses and let it cool completely but for least 3 hours in the refrigerator.

For the strawberry sauce:

  • 300 g strawberries + for decoration
  • 2 tablespoon confectioners sugar
  • 2 tablespoon lime juice

Combine 300 g strawberries, the confectioners sugar and the lime juice.

Blend the strawberries to a puree, then pour it through a sieve and set aside.


Add some strawberry sauce to the cream and decorate it with some fresh strawberries.


Published by


Bridget's Bakery Blog

19 thoughts on “crème bavaroise with strawberry sauce”

  1. Your Crème bavaroise with Strawberry Sauce looks luscious and delicious. I love creamy dessert with a refreshing topping like this. Can’t wait to make a batch.


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