5 from 18 votes
Italian Strawberry Bavarese Dessert
Italian Strawberry Bavarese is a creamy, chilled dessert featuring pureed strawberries sweetened with powdered sugar and lemon juice, combined with dissolved gelatin and whipped cream. The texture is light yet firm, achieved by folding the strawberry mixture into whipped heavy cream and chilling until set. This dessert captures the fresh, fruity essence of strawberries balanced with a delicate creaminess. It’s ideal for serving cold, garnished with whipped cream and fresh strawberries for a refreshing finish.
Prep Time
20 mins
Chilling Time
6 hrs
Total Time
6 hrs 20 mins
Servings:
6
servings
Calories:
102 kcal
Course:
Dessert
Cuisine:
French, German, Italian
Ingredients
- 1¾ cups strawberries chopped
- ⅓ cup heavy cream or whole or whipped cream - at least 30% fat
- ½ cup powdered sugar 75 grams total, + 2 tablespoons
- 1 teaspoon lemon juice
- 1 tablespoon gelatine powder
- 2 tablespoons milk 2% or whole
*Depending on how sweet your strawberries are you may want to cut back to ½ cup powdered sugar.
Instructions
- In a food processor or blender, blend until smooth the strawberries, sugar and lemon.
- In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
- Add the gelatine mixture to the blended strawberries and stir to combine well.
- In a large bowl beat the cream until stiff peaks form, add the strawberry mixture into the whipped cream and gently fold until completely combined.
- Pour into a 7 inch (18cm) bundt pan or 2-3 glasses. Cover the mold or glasses with plastic wrap and refrigerate for at least 6 hour or even overnight.
- To remove the bavarese from the mold, dip the mold for 3 seconds in very hot or even boiled water (be careful that no water seeps into the dessert), then turn over onto the serving plate. Decorate with whipped cream and fresh strawberries if desired. Enjoy!
Cup of Yum
Notes
- Doubles well for a larger bavarese—typically about 2 inches high per the original quantity.
- Gelatin sheets can replace powdered gelatin; soak sheets in cold water for 10 minutes, squeeze excess water, then dissolve in hot milk.
- Frozen strawberries may be used if thawed and drained thoroughly.
- Alternatives to strawberries include raspberries or blackberries.
- Keep leftovers refrigerated and covered; consume within two days for best texture and flavor.
- Serve chilled to preserve consistency and freshness.
Nutrition Information
Calories
102kcal
(5%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
16mg
(5%)
Sodium
8mg
(0%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
207IU
(4%)
Vitamin C
22mg
(24%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 102
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 8mg | 0% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 22mg | 24% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.