Raspberry Bavarian, Crispy White Chocolate

Raspberry Bavarian recipe - Lilie Bakery

A fresh and fruity dessert: the Raspberry Bavarian ! We love its delicious raspberry mousse, its raspberry topping, its crispy white chocolate and its financier biscuit. A light and airy recipe that can be eaten very easily at the end of a meal.

This raspberry bavarois is a recipe that can be prepared in advance, because it is carried out in several stages. Below you will find my step-by-step photos and my tips to make it a success at home.

What you'll love with this Raspberry Bavarian

  • flavors : fresh and fruity thanks to the raspberry in the mousse and in the topping. The financier biscuit has a light almond taste, and the crispy one is white chocolate and lace crêpes.
  • Texture : several textures are mixed, the soft, the crispy, the unctuous. The whole forms a very light dessert which is perfect at the end of a meal.
  • Difficulty level : it's not complicated as a dessert, but you have to plan to do the steps little by little (starting the day before or 2 days before for example). On the hardware side, you will need a adjustable pastry ring or 22cm springform pan.
Raspberry Bavarian - Lilie Bakery

Ingredient details

  • raspberries : these are the stars of this Bavarian raspberry! I use thawed raspberries for the mousse and topping. Nevertheless, for the final decoration, I take fresh raspberries, prettier.
  • liquid cream : I always use liquid cream at 30% mg, it is essential for the mousse to set properly.
  • Soft butter : this is the butter used to make the “brown butter” of the financier biscuit.
  • Granulated sugar : I deliberately use little sugar in this raspberry Bavarian – but know that you can adapt the quantities according to your tastes (more or less).
  • gelatin : this is what allows the raspberry mousse and the raspberry topping to hold together.
Crispy white chocolate raspberry bavarois - Lilie Bakery

How to make this raspberry bavarois?

  1. Financial cookie : we can do it in advance. Prepare the financial dough and bake it in the mould. Then let it cool completely.
  2. Crispy white chocolate : melt the white chocolate and add crumbled lace crepes. We press this mixture on the financial biscuit, in the mold.
  3. Raspberry mousse : we prepare the raspberry coulis then we mix it with the whipped cream, with the gelatin. Pour this mixture over the crispy white chocolate.
  4. Raspberry glaze : prepare the raspberry coulis then add the gelatin. This coulis is then poured over the already solidified raspberry mousse.
  5. Décor : I used raspberries, but you can let your imagination run wild (by adding white chocolate decorations to your raspberry bavarois).

My tips for a successful Bavarian

  • use a rhodoid band to place inside your pastry circle: the rendering when unmolding will be perfect!
  • respect the cooling time between each step: this allows the different layers to solidify well.
  • to accelerate the setting of the raspberry mousse : it is possible to put the raspberry bavarois in the freezer, so you can pour the raspberry topping more quickly.

How to properly store this raspberry Bavarian?

Once done, you can keep your raspberry Bavarian about 4 days in the refrigerator, ideally under glass.

Raspberry bavarois with raspberry topping - Lilie Bakery

Other recipes to try

If you like to make bavarois/desserts, then I also recommend these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty raspberry bavarois!

Raspberry bavarian recipe - Lilie Bakery
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5 on 15 votes

Raspberry Bavarian, Crispy White Chocolate

A fresh and fruity raspberry bavarois for dessert: a financial biscuit, a crispy white chocolate, a generous raspberry mousse and a raspberry topping. We love it!
Preparation1 h
Baking25 min
Total1 h 25 min
Recipe type: Dessert, Snack
Kitchen room: French
Keyword: Bavarian, Desserts
Quantity: 8 parts

Ingredients:

Financial cookie

  • 95 g Soft butter
  • 70 g almond powder
  • 80 g icing sugar
  • 60 g flour
  • 3 egg whites

Crispy white chocolate

  • 115 g quality white pastry chocolate
  • 70 g lace pancakes

Raspberry mousse

  • 4 Gelatin sheets Vahine
  • 380 g fresh or thawed raspberries (to make 200g of coulis)
  • 90 g Granulated sugar
  • 400 g whole liquid cream 30% mg

Raspberry glaze

  • 2,5 Gelatin sheets
  • 230 g fresh or thawed raspberries (to make 120g of coulis)
  • 35 g Granulated sugar

Décor

  • 125 g fresh raspberries

Preparation:

Financial cookie

  • Preheat your oven to 180°C traditional heat.
  • In a saucepan, melt the butter over low heat until it turns golden. Filter it with a strainer then leave to cool.
  • In a container, mix the ground almonds, icing sugar, flour. Then add the unbeaten egg whites, then the warm hazelnut butter.
  • Pour this batter into the bottom of a buttered pastry ring, set to 22cm (or a 22cm springform pan), placed on a baking sheet. Bake 20 minutes. The top should be barely golden. Unmold and let cool.

Crispy white chocolate

  • Melt the chocolate in the microwave or bain-marie. Coarsely crush the lace crêpes then add them to the melted chocolate.
  • Place a strip of rhodoïd inside the pastry circle (optional, but makes it easy to unmold). The circle is always set to 22cm. Then replace the financial cookie.
  • Press the mixture onto the financier biscuit with the back of a tablespoon. Refrigerate at least 30 minutes.

Raspberry Bavarian

  • Soften the gelatin sheets in cold water.
  • Blend the raspberries and pass the coulis through a sieve to remove the pips. Heat the coulis and the sugar in a saucepan. Off the heat, stir the drained gelatin into the coulis until completely dissolved. Let cool.
  • Whip the whole liquid cream into whipped cream. Drizzle the coulis into the whipped cream, mixing gently with a spatula (so as not to break the whipped cream). The mixture should remain light and airy.
  • Pour the raspberry mousse into the pastry ring, over the crispy white chocolate. Refrigerate 2 hours before doing the last step (I speed up this step by placing it in the freezer).

Raspberry glaze

  • Soften the gelatin sheets in cold water.
  • Blend the raspberries and pass the coulis through a sieve to remove the pips. Heat the coulis and the sugar in a saucepan. Off the heat, stir the drained gelatin into the coulis until completely dissolved. Let cool.
  • Gently pour over the already solidified raspberry mousse. Refrigerate for at least 3 hours (overnight is even better).
  • Before serving, garnish with fresh raspberries.

Notes:

This Bavarian will keep in the refrigerator for about 4 days. 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

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11 comments

  1. Reply

    Ruzanna

    19th October

    Delicious recipes, with a lot of finesse.
    And a super beautiful site, we want to spend hours "tasting" your art creations: 0)!
    Thank you very much for sharing your passion with such taste and simplicity!

  2. Reply

    LadyMilonguera

    May 20th

    5 stars
    Beautiful this Bavarian!

    • Reply

      Lilie bakery

      May 23th

      Thank you Lady :)

  3. Reply

    Emeline

    May 22th

    5 stars
    Hello,
    I just came across your recipe and I have a question. Can we freeze it once fully made and thaw it in the fridge on D-Day? It won't alter the taste? And add the decoration at the last moment.. thank you in advance for your answer.

    • Reply

      Lilie bakery

      May 23th

      Hello Emeline, yes you can freeze your bavarois (well wrapped). Thawing takes about 6/8 hours in the fridge. It doesn't alter the taste if you don't leave it on for weeks and weeks. See you soon :)

  4. Reply

    Clear

    June 7, 2022

    5 stars
    Another question: in the financial biscuit part, when you say “add the egg whites, is that the beaten egg whites? Or liquid? Thanks

    • Reply

      Lilie bakery

      June 8, 2022

      Hello Claire, these are the unbeaten egg whites, if not for the size of the mold for a 20cm circle you have to reduce the quantities otherwise each layer will be too thick compared to my recipe made for a 22cm mold. Goodbye :)

  5. Reply

    Cedric

    June 12, 2022

    5 stars
    The recipes are well explained and detailed in this blog
    I made the crispy white chocolate raspberry Bavarian which is a real killer, successful the first time, ultra gourmet recipes that I can't wait to test them all, thank you LilieBakery for the work done here;)

    • Reply

      Lilie bakery

      June 13, 2022

      Thank you very much Cedric!

  6. Reply

    Clear

    June 15, 2022

    5 stars
    Hi,
    Do you thaw the raspberries beforehand?
    Thank you for your delicious recipes and tips.

    • Reply

      Lilie bakery

      June 17, 2022

      Thanks Claire! To use them yes they need to be thawed, either room temperature or refrigerator (longer). On the top in decoration I advise fresh ones it is prettier. Goodbye :)

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