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Cappuccino Bavarian Cream

Time 25 minutes
Yields Serves 6
Cappuccino Bavarian Cream
1

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.

2

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

3

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.

4

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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