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Cherry Bavarian Cream

 Cherry Bavarian Cream
I especially like recipes for out-of-the-ordinary desserts. One bite and you'll agree this not-too-sweet treat is worth the extra effort.—Christina Till, South Haven, Michigan
6-8 ServingsPrep: 25 min. + chilling


  • 6 egg yolks
  • 1/2 cup sugar
  • 2 cups milk
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream, whipped
  • 2 cups pitted tart red or bing cherries
  • Red food coloring, optional


  • In a small saucepan, combine the egg yolks, sugar and milk. Cook and
  • stir over medium heat until mixture reaches 160° or is thick
  • enough to coat the back of a metal spoon. Remove from the heat; stir
  • in vanilla. Pour into a large bowl; set aside.
  • In a small microwave-safe dish, sprinkle gelatin over cold water; let
  • stand for 1 minute. Microwave on high for 40 seconds. Stir and let
  • stand for 1 minute or until gelatin is completely dissolved. Stir
  • into egg mixture; tint with food coloring if desired.
  • Set bowl over larger bowl filled with ice water. As soon as the
  • cooked mixture begins to set up, fold in the cream and cherries.
  • Pour into 2-qt. serving bowl and refrigerated 4-6 hours or
  • overnight. Garnish with mint if desired. Yield: 6-8 servings.

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Cherry Bavarian Cream (continued)

Nutritional Facts: 1 serving (1/2 cup) equals 239 calories, 11 g fat (6 g saturated fat), 188 mg cholesterol, 49 mg sodium, 28 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.