White chocolate bavarois

White chocolate bavarois

Creamy white chocolate bavarois with notes of vanilla and bitter cocoa, combined with sweet forest fruits

time required:[ 30min. ] servings:x
difficulty level:[ medium ] vote!x 51


  • Savoy biscuits
  • White chocolate bavarois
  • Fresh fruit

Method for plain bavarois cream

  • 300g milk
  • 200g sugar
  • 150g egg yolks


Vigorously beat the yolks with the sugar. Gradually pour in the boiling milk (picture 1) and cook slowly up to a temperature of 75/80°.
Remove from the heat and cool immediately by putting the container into iced water (picture 2).

Method for fruit-filled bavarois

  • 650g plain bavarois cream
  • 150g white chocolate
  • 3 sheets of gelatin
  • 200g whipped cream


Heat the plain bavarois cream to 45°, squeeze and add the gelatin (picture 3), pour over the melted white chocolate and mix to a smooth, velvety cream.
Add the whipped cream and mix well (picture 4).

Serve the dessert in glass dessert dishes. Line the edges with Savoy (or Pavesini) biscuits brushed with maraschino liqueur (picture 5) and alternate a layer of fresh chopped fruit with a layer of white chocolate bavarois cream (picture 6).

Chill in the fridge for 2 hours before serving.

Photo of the end result (picture 7).

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