This light and airy lemon Bavarian cream is full of lemon flavor with just a touch of ginger. It's a great and easy-to-make summer dessert.
For another delicious spiced lemon dessert, also check out this cardamom cake recipe!
Jump to:
Recipe ingredients and notes:
- Please note that you cannot substitute fresh ginger in this particular recipe. That's because fresh ginger contains enzymes that keep gelatin from setting.
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Add powdered, unflavored gelatin and cold water to a saucepan and set aside.
Step 2. In a large mixing bowl, combine egg yolks*, sugar, powdered ginger, lemon zest and lemon juice.
*RECIPE NOTE: Add the egg whites to a clean mixing bowl. You will whip them later.
Step 3. Briefly whisk egg yolks, sugar and flavorings together, then set aside.
Step 4. Whip the egg whites to stiff peaks. Set aside.
Step 5. In a separate bowl, whip heavy cream with sugar to stiff peaks. (You don’t need to clean the beaters in between whipping the egg whites and the cream.) Set aside.
Step 6. Check that the gelatin has soaked up all the water. (It will look like in the photo below.)
Step 7. Briefly heat the gelatin just enough to dissolve it, then whisk it into the egg yolk mix.
Step 8. Add the whipped cream to the egg mix.
Step 9. Quickly whisk it into the mix.
Step 10. Add the whipped egg whites to the mix.
Step 11. Quickly whisk them in until fully combined. Fill the cream into individual glasses or a serving bowl. Chill in the fridge for at least 1 hour.
Top Tip:
Once you've added the gelatin, the Bavarian cream will start to set fairly quickly. Be sure to have your glasses/serving bowl ready beforehand so you can fill them fast.
How to serve it:
Top each serving with a thin slice of lemon and sprinkle with finely chopped pistachios (optional).
How to store it:
You can keep Bavarian cream refrigerated for several hours. But because of the raw eggs, it's best to consume it on the same day you made it.
Variations on this recipe:
For a different way to flavor this dessert, check out my main Bavarian Cream post. It's the same base recipe but flavored with hazelnut liqueur instead of lemon and ginger.
More delicious ginger desserts:
- Spiced Chocolate Ginger Truffles3 Hours 30 Minutes
- Linzer Cookies with Ginger Cardamom Raspberry Jam1 Hours
- Raspberry and Lemon Ginger Curd Trifles with Ladyfingers30 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Lemon Bavarian Cream with Ginger
Equipment:
- measuring cups and spoons
- citrus juicer
- citrus zester
- saucepan
- mixing bowls
- whisk
- standing mixer or handheld mixer
- rubber spatula
Ingredients:
- 1 teaspoon powdered, unflavored gelatin
- 3 tablespoons cold water
- 2 large eggs, separated
- ⅓ cup + 1 teaspoon granulated sugar, divided
- ½ teaspoon ground ginger*
- 1 teaspoon lemon zest, lightly packed (you need 1 large lemon for that)
- 3 tablespoons lemon juice
- ½ cup heavy cream
- thin lemon slices, as garnish (optional)
- finely chopped pistachios, as garnish (optional)
Instructions:
- Be sure to have all serving glasses ready. (The Bavarian cream will set quickly so you need to work fast when filling the serving glasses/bowl(s).)
- Add gelatin and water to a saucepan. Let sit for 4 minutes to let the gelatin soak up the water. (This is a process called blooming.)
- While the gelatin is soaking, whisk together egg yolks, ⅓ cup sugar, ginger, lemon zest and lemon juice. Set aside.
- Whip the egg whites to stiff peaks.
- Whip the cream with 1 teaspoon sugar to stiff peaks.**
- Heat the bloomed gelatin until just dissolved.
- Whisk the gelatin into the egg yolk mix.
- Whisk in the whipped cream.
- Whisk in the egg whites.
- Fill the mix into individual glasses, bowls or a serving bowl.
- Chill until set (at least 1 hour). Consume the same day you make it.
- Garnish the cream with a thin slice of lemon and finely chopped pistachios (optional).
Cailee
What a lovely recipe!! SO refreshing and satisfying! Perf for this time of year :) Great recipe! Thanks for sharing!
Nicole B.
Thank you so much, Cailee! It's refreshing indeed. :)