Bavarian Raspberries

This raspberry Bavarian dessert is assembled in a pastry frame. It can be prepared up to two weeks ahead, wrapped well, and stored in the freezer. Allow approximately 24 hours in the refrigerator to thaw before serving. Decorate with white chocolate pieces and whole raspberries, or finish it to your taste.

Yield: Approximately 30 servings

Ingredients

Vanilla sponge

• 4 eggs, separated
• 100 g caster sugar
• 100 g flour
• 1 teaspoon vanilla extract
• Pinch of salt

Raspberry mousse

• 900 g raspberry coulis, sweetened with 10% sugar
• 9 gelatin sheets, approximately 18 g
• 770 g cold heavy whipping cream

Raspberry gel topping

• 300 g raspberry coulis, sweetened with 10% sugar
• 4 gelatin sheets, approximately 8 g

Preparation

Make the sponge

1. Preheat the oven to 180°C.
2. Beat the egg yolks with the sugar until the mixture becomes pale. Add the flour and vanilla extract, then mix well.
3. Beat the egg whites with a pinch of salt until stiff. Gently fold them into the yolk mixture.
4. Spread the batter evenly on a baking sheet lined with baking paper. Bake for 8 minutes.
5. Turn the sponge onto a clean cloth, carefully remove the baking paper, and leave it to cool.
6. Place the sponge in the bottom of a 30 × 35 cm pastry frame and line the sides with acetate film.

Make the raspberry mousse

1. Soak the gelatin sheets in cold water for 5 minutes.
2. Warm the raspberry coulis over low heat. Squeeze excess water from the gelatin, add it to the coulis, and whisk until dissolved.
3. Transfer the coulis to a bowl and allow it to cool.
4. Whip the cold cream until firm. Gently fold it into the cooled raspberry mixture with a spatula.
5. Pour the mousse over the sponge and smooth the surface. Freeze for 2 hours.

Add the raspberry gel

1. Soak the gelatin sheets in cold water for 5 minutes.
2. Warm the raspberry coulis over low heat. Add the drained gelatin and whisk until dissolved, then allow the mixture to cool.
3. Pour the gel evenly over the mousse.
4. Return the dessert to the freezer for at least 2 hours, preferably overnight.

Thaw and serve

1. Remove the dessert from the freezer and release it from the pastry frame.
2. Thaw it in the refrigerator before serving. For a fully frozen dessert, allow up to 24 hours; the original recipe specifies at least 6 hours.
3. Decorate as desired before serving.

Homemade Raspberry Coulis

Use approximately the same weight of frozen raspberries as the amount of coulis required. Slowly heat the frozen berries in a saucepan, blend them until smooth, and pass the purée through a fine sieve to remove the seeds.

Weigh the strained coulis and add caster sugar equal to 10% of its weight, adjusting to taste if desired. Heat gently again until the sugar dissolves. Use immediately or store in the refrigerator.

Equipment Note

The preparation instructions specify a 30 × 35 cm pastry frame. A separate note in the source mentions a finished cake measuring 31 × 27 × 6 cm.