Strawberry Bavarois (Bavaresi Alle Fragole)

Prep Time
Cook Time
Ready In

"I made this many years ago. It was light and creamy and very delicious, nowadays I would serve with a strawberry syrup as well as cream, but the original recipe calls for just cream."

Original recipe yields 6 servings


  • Serving Size: 1 (445 g)
  • Calories 1146.9
  • Total Fat - 96.5 g
  • Saturated Fat - 43 g
  • Cholesterol - 2750.8 mg
  • Sodium - 305.2 mg
  • Total Carbohydrate - 26.8 g
  • Dietary Fiber - 2.4 g
  • Sugars - 6.3 g
  • Protein - 42.1 g
  • Calcium - 401.1 mg
  • Iron - 6.9 mg
  • Vitamin C - 8.6 mg
  • Thiamin - 0.5 mg

Step 1

Pour the milk into a small saucepan with the vanilla pod and heat gently, then remove from the heat.

Step 2

Beat the egg yolks and sugar in a bowl until soft and creamy. Remove the vanilla pod and stir the hot milk into the mixture. Sprinkle the gelatine into boiling water, and stir until completely dissolved, and add to the custard mixture. Cook custard mixture on a very low heat , stirring constantly, until the mixture thickens, and the cool.

Step 3

Whip the cream stiffly and fold into the custard.

Step 4

Push the strawberries though a sieve or puree them using a blender or food processor and add the strawberry mix to the custard and mix through well.

Step 5

Rinse a 20cm/8in mould out with cold water and fill with the strawberry mix.

Step 6

Chill for 4-5 hours

Step 7

When ready to serve: Dip the mould briefly into boiling water and invert onto a serving plate. Decorate with the extra strawberries and lightly whipped cream.

Tips & Variations

  • 20cm/8in Mould