Charlotte Royale with raspberry jam filled with raspberry Kirsch Bavarian cream

Bavarian Cream

A Charlotte Royale is an amazing dessert that should be saved for special occasions or knock the socks off everyone at the school cake walk.
Course Dessert
Cuisine African
Author Quinn Caudill


  • 1/3 cup sugar 2.25 oz
  • Pinch of salt
  • 1 tbsp unflavored gelatin powder 3 teaspoons
  • 3 large egg yolks
  • 1-2/3 cups milk
  • 1 cup heavy cream
  • 1 tsp Rodelle Vanilla Extract
  • tbsp Kirsch or other liqueur optional but helps mask the gelatin flavor.


  1. Refrigerate the mixing bowl for whipping the cream.
  2. Have ready a fine strainer nearby, suspended over a small bowl.
  3. In a small, heavy, noncorroding saucepan, stir together the sugar, salt, gelatin and yolks until well blended, using a wooden spoon.
  4. In another small saucepan heat the milk to just below a simmer (170°F – 180°F). There will be steam rising off the milk and there may be some small bubbles but it will not be at an active simmer yet. Stir a few tablespoons of hot milk into the yolk mixture to temper it. Gradually add the remaining hot milk, stirring constantly.
  5. Heat the egg and milk mixture, stirring constantly, to just below a simmer again (170°F– 180°F). Steam will begin to appear and the mixture will be slightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of a spoon. If the mixture gets too hot (above 180°F/82°C), the cream can curdle. If this happens, immediately pour it into a blender and (with the vent open or a towel over the top) blend it to try to bring it back together smoothly.
  6. Immediately remove from the heat and pour the mixture through the strainer , scraping up the thickened cream that settles on the bottom of the pan.
  7. If time allows, chill the pastry cream in the refrigerator for about 1½ hours (checking frequently and stirring occasionally) until whisk marks barely begin to appear when stirred. For faster results, cool the sauce over an ice-water bath, stirring with a whisk, until whisk marks barely begin to appear. The mixture will start to set around the edges but will still be very liquid.
  8. In the chilled bowl, whip the cream until it mounds softly when dropped from a spoon.
  9. Whisk the Rodelle vanilla, optional kirsch or other liqueur into the pastry cream and then fold in the whipped cream just until incorporated. The mixture will be soupy, like melted ice cream. Pour into a cake-lined mold. Refrigerate for at least 4 hours before unmolding. The flavor will improve as it sits, so letting it chill for 24 hours before serving will be even better.

Recipe Notes


Raspberry Bavarian: Use raspberry liqueur in place of the kirsch. After folding in the whipped cream, fold in ½ cup of seedless raspberry jam. If the jam is stiff, you may need to loosen it a bit first with a tablespoon or two of warm water until it’s liquid enough to fold into the cream mixture.