Vanilla and Coffee Bavarian Cream

Preparation

1. STEP 1 OF 6

   Prepare the base cream for the vanilla Bavarian cream following the instructions of the 'Vanilla Bavarian Cream' recipe

2. STEP 2 OF 6

   In a bowl, dissolve the instant coffee in 1 tablespoon of boiling water, then add a tablespoon of Tia Maria or another coffee liqueur

3. STEP 3 OF 6

   Divide the vanilla cream into two parts, place one half in a 15 l mold and flavor the other half with the coffee mixture, then place it in a pastry bag with a smooth nozzle

4. STEP 4 OF 6

   Immerse the nozzle about 1 cm into the layer of vanilla cream, then squeeze the bag to release the coffee cream

5. STEP 5 OF 6

   By doing this, you will obtain a 'heart' of coffee cream enclosed in a vanilla shell, visible when the Bavarian cream is cut

6. STEP 6 OF 6

   Serve the dessert once unmolded with a chocolate sauce obtained by melting a chocolate glaze (see the recipe of the same name) in a saucepan with a little cream

Suggestions

• Bavarian cream mold

• Pastry ring

General Information

Analysis

Macronutrients (100 gr)