Cappuccino Bavarian Cream

Time 25 minutes
Yields Serves 6
Cappuccino Bavarian Cream

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.

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.

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