Recipe: Vanilla & Coffee Bavarois with Mocha Sauce

recipe bavarois
Try this delicious Vanilla & Coffee Bavarois recipe, it’s very easy to make and portion in individual servings.


  • 375ml (1 1/2 cups) milk
  • 4 egg yolks
  • 70g (1/3 cup) caster sugar
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons cold water
  • 3 teaspoons gelatine powder
  • 375ml (1 1/2 cups) thickened cream
  • 1 teaspoon instant coffee
  • 1 teaspoon boiling water
  • Chocolate curls, to serve
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) water
  • 2 teaspoons cocoa powder
  • 1 teaspoon instant coffee

Step 1 – Place the milk in a saucepan over medium heat and bring just to the boil.

Step 2 – Use a balloon whisk to whisk together the egg yolks, sugar and vanilla bean paste in a large heatproof bowl until thick and pale. Gradually whisk the milk into the egg mixture. Transfer the mixture to the pan. Place over medium-low heat and cook, stirring constantly with a wooden spoon, for 5 minutes or until the mixture thickens and coats the back of the spoon. Strain through a fine sieve into a large heatproof bowl.

Step 3 – Place the cold water in a small heatproof bowl. Sprinkle over the gelatine. Working quickly, place the bowl in a saucepan half-filled with hot water. Use a fork to whisk until the gelatine dissolves. Stir gelatine mixture into the custard mixture. Place in fridge, stirring often, for 30 minutes or until mixture starts to thicken (don’t allow it to set).

Step 4 – Use an electric beater to beat the cream in a bowl until soft peaks form. Use a large metal spoon to fold the cream into the custard mixture. Stir the coffee and boiling water in a small bowl until the coffee dissolves. Pour 250ml (1 cup) of the custard mixture into the coffee mixture. Stir until well combined.

Step 5 – Pour the remaining custard mixture among six 200ml-capacity dariole moulds. Place the coffee custard in a piping bag fitted with a 5mm round nozzle. Press the piping nozzle into the centre of the vanilla custard and squeeze a small amount of coffee custard into the centre. Place in the fridge for 6 hours or overnight until set.

Step 6 – To make the mocha sauce, stir the sugar, water, cocoa and coffee in a small saucepan over low heat until the sugar dissolves. Bring to a simmer and cook for 5 minutes or until the syrup thickens slightly. Set aside to cool completely.

Step 7 – Dip the moulds into hot water for 10 seconds and turn onto serving plate.

Take a look at more beautiful desserts like the Basic Sponge Cake here.

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