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Lavazza
Bavarian Custard Dessert

Bavarian Custard Dessert

A creamy, delicate coffee based delight

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DIFFICULTY
Medium
Experience the delicacy of whipped cream and the sweet aftertaste of caramel with this delicious coffee recipe.

PREPARATION OF THE CUSTARD (CREMA INGLESE)
Put the gelatin in cold water to soften.
Mix the sugar with the egg yolks.
Bring the milk to a boil.
Pour the mixture into the milk, and cook until the custard has a velvety consistency but do not boil; whisk continuously.
Squeeze the gelatin, add it to the hot mixture and mix.
At this point add the coffee and liqueur and mix together.
Allow to cool without the mixture hardening.
Whip the double cream and add to the cold mixture, mixing from the bottom up using a whisk.
Fill 6 single-serving molds or a large mold, and put in the fridge for 6 hours.

PRESENTATION
Turn out the bavarese onto a plate and immerse the base of the mold in hot water.
Garnish with cream, dried fruit, and more.

We recommend preparing this recipe with espresso coffee.

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INGREDIENTS
For 6 servings


  • 3.5oz espresso
  • 4 egg yolks
  • 5.3oz whole milk
  • 6.2oz sugar
  • 10.6oz double cream
  • 0.9fl oz Coffee liqueur
  • 0.2oz gelatin
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