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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4.8 on 48 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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55 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

    20th May 2022

    5 stars
    Beautiful this Bavarian!

    • Reply

      Lilie bakery

      23th May 2022

      Thank you Lady :)

  3. Reply

    Emeline

    22th May 2022

    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

      23th May 2022

      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

    7th June 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

      8th June 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

    12th June 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

      13th June 2022

      Thank you very much Cedric!

  6. Reply

    Clear

    15th June 2022

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

    • Reply

      Lilie bakery

      17th June 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 :)

  7. Reply

    Corinne

    July 8, 2022

    Hello,
    Little question
    If I prepare my fruit bavarois the day before, is there no risk that it will make water?
    Thank you for your answer

    • Reply

      Lilie bakery

      July 11, 2022

      Hello Corinne, no risk of soaking if you do the day before, see you soon :)

  8. Reply

    Céline

    July 13, 2022

    Hello, is it good with a crispy dark chocolate too?

    • Reply

      Lilie bakery

      July 14, 2022

      Hello Céline, no, I don't recommend dark chocolate in the crisp, it would be much too hard. If you want to bring dark chocolate you can reduce the raspberry mousse part and add a chocolate mousse. But it's not the same recipe, it's up to you to create it :) See you soon!

  9. Reply

    Caroline

    July 14, 2022

    Whaaaaa!!! Stunning ! I have a lot of blackcurrants in the garden, do you think we can replace the raspberry with blackcurrant? Thanks !

    • Reply

      Lilie bakery

      July 16, 2022

      Hello Caroline, I've never made a blackcurrant version, but since it's a red fruit, you can try! Goodbye :)

  10. Reply

    camille

    July 16, 2022

    hello, is it possible to make this cake with a 24 cm mold, without increasing the quantities
    ingredients??
    have a good day

    • Reply

      Lilie bakery

      July 19, 2022

      Hello Camille, if you increase the size of the mold without changing the quantities the end result will be flatter. It's as you prefer, see you soon :)

  11. Reply

    Céline

    July 17, 2022

    Hello, what height of circle should be taken?

    • Reply

      Lilie bakery

      July 19, 2022

      Hello Céline, about 8-10cm in height, see you soon :)

  12. Reply

    Camille

    July 23, 2022

    I have a question that may seem silly but I need the answer for the bavarois and the topping you put 380g of raspberries including 200g for the coulis. But why are the 180g? Same for the topping in total 230g of raspberries for 120g for the coulis.

    • Reply

      Lilie bakery

      July 25, 2022

      Hello Camille, it's quite simply that transforming a fruit into coulis makes you lose a lot of material = less weight. The coulis is only part of the fruit. That is all :)

  13. Reply

    Céline

    August 21, 2022

    Hello,
    Little question,
    I would like to make this bavarois but for 38 people suddenly I plan to make 3 cakes of 28cm in circle size but suddenly how much should I increase the quantities?
    Merci de votre réponse

    • Reply

      Lilie bakery

      August 24, 2022

      Hello Céline, to go from a 22cm circle to a 28cm circle while having the same final height, you increase the ingredients of each dessert by 60%.

  14. Reply

    Stephanie

    August 25, 2022

    5 stars
    Hello, I have a question about unbeaten egg whites: once add to the mixture what do you do? Do we just mix? Without whipping? Thanks in advance.

    • Reply

      Lilie bakery

      August 29, 2022

      Hello Stéphanie, indeed for the financier, we simply mix the unbeaten egg whites with the other ingredients. Goodbye :)

  15. Reply

    Sabrina

    September 2, 2022

    5 stars
    Hello,
    I would like to make this Bavarian tomorrow for my son's birthday on Sunday. On the other hand I wanted to do it in a rectangle frame (30x23cm). Do you know by how much I should increase the quantities?
    Thank you in advance for your answer

    • Reply

      Lilie bakery

      September 12, 2022

      Hello Sabrina, hard to say going from a circle to a rectangle, in addition if the height changes, but if you double it should be fine… See you soon :)

  16. Reply

    ANNICK

    September 9, 2022

    Hello,
    What biscuit can I replace the financier with because I have an allergic person?
    thanks in advance for your suggestions

    • Reply

      Lilie bakery

      September 12, 2022

      Hello Annick, allergic to what? If it's almond, replace it with hazelnut, it works too.

  17. Reply

    Amandine

    September 19, 2022

    Hello I would like to know for a cake of 20 parts must be multiplied by 2,5
    And mold shape would be better suited thank you

    • Reply

      Lilie bakery

      4th October

      Hello Amandine, you have to calculate the area of ​​your mold and divide it by the area of ​​my mold. You will get the number by which to multiply the ingredients. As a reminder, the area of ​​a round mold is calculated as follows: 3,14 x R². Goodbye.

  18. Reply

    ANNICK

    September 20, 2022

    Hello,
    Nut allergy. Do you think I could make a sponge cake instead and if so do you possibly have the proportions for this cake.
    thank you in advance

    • Reply

      Lilie bakery

      4th October

      Hello Annick, you can actually make a sponge cake. I don't have a recipe on my blog, I'm not fond of it. Goodbye :)

  19. Reply

    Emeline

    19th October

    Hello,
    Is it possible to make the mousse and the topping directly with fruit puree?
    Thank you !

    • Reply

      Lilie bakery

      21th October

      Hello Emeline, yes it is quite possible :)

  20. Reply

    David

    20th October

    Hello,

    Regarding the topping if I use a dome-shaped mould, once frozen and unmolded, when I pour the topping, won't it slip? How to avoid this?
    Thank you

  21. Reply

    Aurélie

    24th October

    5 stars
    Hello,

    First off, sorry for the mess!

    Thank you for this recipe which is feasible (despite some setbacks!!) for a novice like me.

    I want to make this cake for my darling's birthday on 06/11 (I cook very rarely and it's to please him). I did a first test this weekend with frozen strawberries because no more raspberries at the store.

    When I talk about setbacks, I over-whipped my cream which I had left at room temperature and which started to make butter (full of small white granules in the strawberry mousse). Beginner's mistake and thank you youtube for pointing it out to me, I had heard from a friend that a temperature cream was needed… It shouldn't be for this type of preparation!!

    I tasted it anyway, just to see if it was 100% off: the taste is good (the visual is less so!!), except that my crispy white chocolate has softened…. My question is: can it be because the strawberries were frozen and released water? I thawed them overnight though.

    Thank you for your answer, I'll try again this weekend to see if I can do better...

    • Reply

      Lilie bakery

      26th October

      Hello Aurélie, it's good to get started, that's how we progress! To answer you, whipped cream is always very cold cream, otherwise it actually turns into butter. For the rest, if you followed my instructions to make the coulis (heated with the sugar), that's not the problem. I think that as your whipped cream was missed, it dissociated fat and water and soaked the base of the bavarois. Good luck, see you soon :)

  22. Reply

    Pauline

    November 6, 2022

    Hi

    I want to make this cake Saturday morning or afternoon for Sunday noon. Should I keep it in the fridge or freezer and take it out first?

    Also, how long does it take to thaw raspberries?

    Thank you very much

    • Reply

      Lilie bakery

      November 7, 2022

      Hello Pauline, you can keep it in the fridge by covering it to prevent it from picking up odors from the fridge. To thaw raspberries, it takes several hours. You can put them in the fridge the day before, they will be thawed the next day. Goodbye :)

  23. Reply

    Marjorie

    November 15, 2022

    hello, beautiful recipe that I want to make this Wednesday thank you for sharing!! I would like to know if the financial biscuit can be replaced by a brownie base for example? Or even a cheesecake base?
    While waiting for your answer, I'm going to devour your other recipes with my eyes ☺️ thank you

    • Reply

      Lilie bakery

      November 15, 2022

      Hello Marjorie, you can change the financial cookie for a very thin brownie base. You need something soft because above it is the crunchiness that you have to put. Goodbye :)

  24. Reply

    Marie

    November 15, 2022

    5 stars
    Bonjour,

    Is it possible to replace the raspberry with blackcurrant purée?

    If so, how much for a 40×60 frame?

    Thank you ✨✨✨

    • Reply

      Lilie bakery

      November 16, 2022

      Hello Marie, I have never tried with a different fruit. So it's up to you to test :)
      To adapt the quantities of ingredients to your rectangular mold (while mine is round), you have to calculate its volume (LxWxH) and divide it by the volume of mine (3039cm3). You then get the number by which to multiply all the ingredients. Goodbye :)

  25. Reply

    Tiphaine

    November 16, 2022

    4 stars
    Hello I made this Bavarian already thank you for the recipe
    I had a small question the foam is very compact what can I do?
    Thank you

    • Reply

      Lilie bakery

      November 23, 2022

      Hello Tiphaine, you can very slightly reduce the gelatin so that the texture holds a little less well, if you prefer. Goodbye ;)

  26. Reply

    Navy

    November 24, 2022

    4 stars
    Hi

    I just made your recipe except that the white chocolate crisp is very hard.
    I followed the recipe well.
    Then all the parts come apart.
    It's normal ?

    • Reply

      Lilie bakery

      November 24, 2022

      Hello Marine, for the crispiness to be less hard, you have to pack it less on the biscuit and not make it too thick. For the parts that stand out, I don't really understand what you mean… You have to let the Bavarian rest longer perhaps? Goodbye :)

  27. Reply

    Christelle

    November 30, 2022

    Hello,
    Thank you for this recipe.
    Only downside for me the crunch was rather soft, what should I do?
    Have you ever replaced it with rose de reims biscuit?

    • Reply

      Lilie bakery

      1th December 2022

      Hello Christelle, it means that there has been a problem in your bavarois and that the lace pancakes have taken on water! They do not resist water, only chocolate, that's why I mix them with white chocolate. I don't use Reims biscuit. Goodbye :)

  28. Reply

    Elo

    4th December 2022

    Good evening! Thanks for sharing! I plan to freeze it before topping and topping the day I take it out for defrosting…but according to your response to a previous comment, is it possible to freeze it after making the topping too?! It won't move when defrosted? Thanks!

    • Reply

      Lilie bakery

      6th December 2022

      Hello Elo, as it's frozen coulis with gelatin, it won't change much to freeze it too. But if you want more freshness, you can do it the day you take it out of the freezer, as you wish. Goodbye :)

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