🍓 Strawberry Bavarois is a classic French dessert that combines creamy, airy textures with the sweet freshness of strawberries. Made with strawberry purée, gelatin, cream cheese, and eggs, it’s an elegant treat perfect for special occasions or a refined family dessert.
🌟 Nutritional Benefits: Strawberries are rich in antioxidants and vitamin C, supporting immunity and skin health. The use of cream cheese and eggs provides a source of calcium and protein, creating a balanced indulgence.
💡 Quick Tip: Add a drizzle of fresh berry sauce for an extra layer of flavor or substitute regular sugar with a natural sweetener to reduce calories.
📌 Serving Suggestions: Serve this light and creamy dessert chilled, topped with fresh strawberries or a dollop of whipped cream. Discover more refined dessert recipes in our Homemade Family-Friendly Desserts collection.
Preheat the oven to 170°C (340°F). Grease the sides and line the bottom of a detachable-bottom cake pan (Ø 23 cm) with parchment paper.
Place the butter, sugar, flour, and egg in a food processor, and blend until smooth. Scrape down the sides of the mixing bowl with a spatula, then blend again for a few seconds.
Transfer the mixture to the prepared cake pan, level the surface, and bake for 15 minutes at 170°C (340°F).
Remove from the oven and let cool on a wire rack.
Meanwhile, prepare the mousse.
Strawberry Mousse
Ensure the heavy cream is very cold. It’s also recommended to chill the mixing bowl and beaters or mixer paddles in the refrigerator for 10-15 minutes before use.
Place the cold cream in a mixing bowl. Start beating the cream on low speed. This helps to prevent splashing and allows air to incorporate gradually.
Once the cream starts to thicken, gradually increase the mixer speed to medium-high. Continue beating until the cream forms soft or stiff peaks. Soft peaks gently fold over, while stiff peaks stand upright when you lift the beaters. Be careful not to overbeat, as the cream can become grainy and turn into butter. Refrigerate the whipped cream until needed.
Place the strawberries, sugar, and lemon juice in a blender or food processor and blend for about 5 seconds. Transfer to a saucepan and cook over medium heat for about 8-10 minutes, then let cool for 10 minutes.
Meanwhile, soak the gelatin sheets in cold water for 5 minutes until softened, then squeeze out excess water. Add the squeezed gelatin to the strawberry mixture and mix until incorporated. Set aside to cool to room temperature.
Once the strawberry mixture has cooled, transfer 8 tablespoons to a small bowl for later decoration of the Bavarois. Add the yogurt and reserved whipped cream to the remaining strawberry mixture and mix until smooth.
Assembly
Place the base of a detachable-bottom cake pan (Ø 20 cm) over the sponge cake and, using a sharp knife, cut around it.
On a serving platter, place the base of the cake pan (Ø 20 cm) and fit the sponge cake circle inside.
Pour the strawberry mousse over the sponge cake and set aside in the refrigerator.
After 2 hours, when the mousse has partially set, gently heat the reserved strawberry mixture on the stove until it becomes liquid, then spread it evenly over the layer of strawberry mousse.
Return to the refrigerator and let it set completely for at least 5 hours or overnight.
Serve chilled, decorated with fresh strawberries cut in half.
Nutrition Facts
Servings 12
Amount Per Serving
Calories363kcal
% Daily Value *
Total Fat25g39%
Total Carbohydrate30.8g11%
Protein3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
desert, mousse
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