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Cappuccino Bavarian Cream

Time25 minutes
YieldsServes 6
Cappuccino Bavarian Cream
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Classic summer desserts are so versatile. They can follow almost any type of dinner, whether casual, festive, formal or down-home barbecue. They’re always a hit.

Here are a couple that I turn to regularly. What’s nice about them is that no baking is required. That means you can keep the kitchen somewhat cool as the weather starts getting warm. (And both desserts are served chilled, so they’ll be a cool delight for your guests.) The pie can be prepared up to five days ahead of serving, and the Bavarian cream up to a day ahead.

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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.