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strawberry bavarian cream

Strawberry Bavarian cream

A no-bake strawberry dessert made with egg yolks, fresh strawberries, gelatin and whipped cream. A mousse-like dessert that all strawberries lovers will adore.

Course Dessert
Prep Time 15 minutes
Resting time 2 hours
Servings 4 portions
Author Eva


  • 260 g fresh strawberries
  • 30 g powdered sugar
  • 2 eggs
  • 60 g granulated sugar
  • 200 ml whole milk
  • 13 g gelatin
  • 200 ml whipping cream


  1. Separate egg yolks from whites. Combine the yolks with the granulated sugar and beat for a couple of minutes with an electric mixer. Stir in the milk and set on medium heat. Stir the mixture until it reaches boiling temeprature, it will thicken slightly. Remove from the heat when done.

  2. Soak the gelatin and prepare it according to package instructions. Stir gelatin into egg custard. Let cool to room temperature making sure not to leave it too long or the gelatin will harden this mixture before the other ingredients are added.

  3. Clean and cut the strawberries, combine with powdered sugar. Blend until smooth. Stir into custard mixture when it has reached room temperature.

  4. Whip the cream to soft peaks and fold into Bavarian cream mixture. Divide strawberry Bavarian cream into 4 molds and refrigerate for a minimum of 2 hous before serving.