The Vanilla and Coffee Bavarian Cream is a delicious dessert made with an egg-based cream enriched with vanilla and freeze-dried coffee. Its soft, velvety texture, combined with the intense flavors of vanilla and coffee, makes this bavarian cream an irresistible dessert. Perfect to serve as an after-dinner treat or for a indulgent snack.
Prepare the base cream for the vanilla bavarian cream following the instructions in the recipe 'Vanilla Bavarian Cream'
In a bowl dissolve the freeze-dried coffee in 1 tablespoon of boiling water, then add 1 tablespoon of Tia Maria or another coffee liqueur
Divide the vanilla cream into two parts, put one half into a 15 l mold and flavor the other half with the coffee mixture, then place it in a pastry bag fitted with a plain tip
Dip the tip about 1 cm into the layer of vanilla cream, then squeeze the bag to release the coffee cream
By operating in this way you will obtain a 'core' of coffee cream enclosed in a vanilla shell visible when the bavarian cream is cut
Serve the dessert once unmolded with a chocolate sauce obtained by melting a chocolate glaze (see recipe of the same name) together with a little cream in a saucepan
Bavarian cream mold
Pastry ring
Italia
| Energy (kcal) | 245.49 |
| Carbohydrates (g) | 14.38 |
| of which Sugars (g) | 14.38 |
| Fat (g) | 17.27 |
| of which Saturates (g) | 9.48 |
| Protein (g) | 6.81 |
| Sale (g) | 0.08 |
