The Loving Bavarians are delightful treats you can prepare for Valentine’s Day or whenever you want to indulge with a no-bake, easy-to-make dessert.

The filling is a simple strawberry puree, seasoned with a little sugar and lemon, but you can also vary it. I liked that it was a bright red color.

I finished the Bavarian with shortcrust pastry hearts; you can also use chocolate hearts, whipped cream, or leave it simple without adding anything else. You can also decorate the outside of the cups with hearts, drawing them with a brush and food coloring.

If you liked the Loving Bavarians, here are some other Valentine’s Day recipes

Difficulty: Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 45 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Valentine's Day

Ingredients

1 egg yolk
1/4 cup sugar
1/4 cup milk
5 1/4 oz strawberries (washed, seasoned with a little sugar and lemon)
1 tsp gelatin
1/2 cup whipping cream
6 cookies (plain, of your choice)
10 1/2 oz strawberries (washed, seasoned with a little sugar and lemon)
as needed cookies (heart-shaped or a chocolate heart for garnish)
1/2 cup whipping cream (optional, if you want to decorate the top of the cups)
2 tsps sugar (to add to the cream)

Tools

1 Mold for silicone cups
1 Mold molds for cups

Steps

Place the egg yolk and sugar in a bowl.
Mix them with a whisk until the mixture becomes frothy. Set aside.
Heat the milk until just before boiling and pour it over the egg mixture.
Put everything back in a saucepan on the stove.
Stir with a whisk until it thickens slightly. It must not boil; keep the flame rather low.
Transfer it to a bowl and let it cool. You can cover it with plastic wrap to prevent it from drying on the surface.
In a container, place the washed strawberries, cut into pieces and lightly seasoned with sugar and lemon.
Puree the strawberries with an immersion blender.
Lightly heat the strawberry puree in the microwave, add the gelatin, previously soaked in cold water. Stir until completely dissolved.
Whip the cream to stiff peaks with a mixer.
Now pour the strawberry puree into the Bavarian cream, mix well.
Add the whipped cream to the strawberry mixture, gently folding it in.
Put part of the mixture into the molds, to fill them well, tap them on the table, and also insert a toothpick to remove air inside.
Leave them in the freezer for at least two or three hours until they are completely hardened.
Once well frozen, take them out of the freezer and remove them from the molds.
The Bavarians must be well-frozen; otherwise, you risk breaking the cups.
Put the cookies in a freezer bag, crush them with a meat mallet.
Add two teaspoons of crushed cookies to the bottom of the cups.
Puree the strawberries using an immersion blender.
Fill the molds with part of the strawberry puree.
Add the shortcrust pastry cookies and serve immediately. Don’t leave them out of the fridge for too long, or they will tend to soften.