Put the gelatine in cold water to soak.

Mix the sugar with the egg yolks.

Bring the milk to a boil.

Pour the mixture into the milk, stir continuously with a whisk and cook until it reaches a velvety, creamy density. Do not boil.

Squeeze out the gelatine and add to the hot mixture, stir.

Add the coffee and liqueur at this point.

Let the mixture cool down, but don’t allow it to solidify.

Whip the cream and add it to the cold mixture, folding it in from the bottom up.

Fill 6 one-portion moulds or a large mould and place in the fridge for 6 hours.

Dip the base of the mould into boiling water then turn the Bavarian cake out of the mould onto a plate. 

Decorate with cream, chopped dried fruit, etc.

We recommend using espresso coffee for this recipe.