When the Days Get Hot, the Hot Make Bavarians

Classic summer desserts are so versatile. They can follow almost any type of dinner, whether casual, festive, formal or down-home barbecue. They’re always a hit.

Here are a couple that I turn to regularly. What’s nice about them is that no baking is required. That means you can keep the kitchen somewhat cool as the weather starts getting warm. (And both desserts are served chilled, so they’ll be a cool delight for your guests.) The pie can be prepared up to five days ahead of serving, and the Bavarian cream up to a day ahead.

Baked Alaska Strawberry Ice Cream Pie

Active Work and Total Preparation Time: 20 minutes plus 6 hours chilling

A purchased pound cake works just fine in this recipe.

STRAWBERRY SAUCE

3 cups sliced strawberries

2 tablespoons sugar

1/4 teaspoon vanilla extract

Combine the strawberries, sugar and vanilla in a bowl about 3 hours before serving. Gently toss until mixed. Let sit at room temperature.

PIE

1 (8-ounce) piece pound cake, edges trimmed, cut into 1/4-inch thick slices

3 pints strawberry ice cream, slightly softened

6 egg whites

1 1/3 cups sugar

1/8 teaspoon cream of tartar

Line a 9-inch pie plate with the pound cake slices, very slightly overlapping. Use plastic wrap to flatten the cake with your hands and compact it into the plate. Trim the top edges as needed. Freeze until solid, about 3 hours.

Spoon the ice cream into the frozen cake shell. Smooth the top, shaping it into a dome. Freeze until hard, 2 hours.

Use a mixer with a whisk to beat the egg whites, sugar and cream of tartar to stiff peaks, 2 to 3 minutes. Spread the meringue over the hard ice cream; swirl with a spoon to make a decorative pattern. Alternately, spread a 1/2-inch thick layer of meringue over the hard ice cream; smooth with a long spatula. Then spoon the remaining meringue into a pastry bag with a large star tip; decorate the top with large rosettes.

Place a rack about 7 inches under the broiler element; heat the broiler.

Broil the pie until the meringue is golden, 6 to 8 minutes. Alternatively, use a propane torch. Freeze the pie 1 hour. (This can be kept frozen and covered loosely with plastic wrap up to 5 days.)

To serve, take the pie from the freezer 20 minutes before serving. Cut into wedges. Pass the sauce separately.

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8 servings. Each serving: 461 calories; 220 mg sodium; 43 mg cholesterol; 13 grams fat; 6 grams saturated fat; 81 grams carbohydrates; 8 grams protein; 1.87 grams fiber.

Cappuccino Bavarian Cream

Active Work and Total Preparation Time: 25 minutes plus 6 1/2 hours chilling

Here, a light airy dessert is made simple by omitting the custard sauce, which is typically the base of a Bavarian. Look for espresso powder at Italian markets.

1 (1/4-ounce) envelope unflavored gelatin

1/4 cup cold water

1 1/4 cups boiling water

1/3 cup plus 2 teaspoons sugar, divided

1/4 cup instant espresso powder

1 1/4 cups whipping cream, chilled

1 teaspoon vanilla extract

Bittersweet chocolate shavings, optional garnish

Stir the gelatin into the cold water and let it sit until the water is absorbed. Stir in the hot water, 1/3 cup sugar and the espresso powder until the gelatin and sugar dissolve.

Refrigerate until the mixture just begins to thicken but is still pourable, whisking occasionally, about 30 to 60 minutes.

Whip the cream with the 2 teaspoons of sugar and the vanilla until it’s very thick. Whisk half the whipped cream mixture into the espresso mixture. Pour it into a 5-cup souffle dish or bowl. Refrigerate until firm, at least 6 hours or overnight, covered. Refrigerate the remaining whipped cream separately, covered airtight.

To serve, spread the remaining whipped cream over the Bavarian cream. Garnish with the bittersweet shavings, if using.

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6 servings. Each serving: 158 calories; 22 mg sodium; 34 mg cholesterol; 9 grams fat; 6 grams saturated fat; 18 grams carbohydrates; 1 gram protein; 0 fiber.