share on

Yogurt Bavarese cake




Yogurt, coconut flavour

250 grams

Fresh cream

150 grams


1 spoon


5 grams


100 grams

White sugar

1 spoon


3 wedges

Desserts from Italy

Yogurt Bavarese cake

Yogurt Bavarese cake

with fish with lactose

ready in

10 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Yogurt Bavarese cake

Very soft Bavarian to prepare with the yogurt you like best, I used the lactose-free coconut one and it came out very good I used the silicone molds but you can use simple cups. And if you want to prepare them in abundance, you can put them in the freezer and put them in the fridge for a few hours before eating them. In this period they are perfect paired with fresh strawberries but alternatively they will also be delicious with berries, with melted chocolate or simple jam.

Yogurt Bavarese cake step 1

step 1

Soak the gelatin in cold water for 10 minutes. Put in a saucepan to heat a few tablespoons of cream, almost boil, remove from the heat and add the well-squeezed gelatin.

Yogurt Bavarese cake step 2

step 2

Stir until completely dissolved and let it cool slightly. Mix the yogurt with the honey, pour in the gelatine and mix well.

Yogurt Bavarese cake step 3

step 3

Whip the rest of the cream in a very cold bowl until soft and add one spoonful at a time to the yogurt.

Yogurt Bavarese cake step 4

step 4

Pour the mixture into 6 single-portion cups and leave in the fridge for at least 3/4 hours. If you use silicone molds it is better to put them in the freezer half an hour before taking them out.

Yogurt Bavarese cake step 5

step 5

In the meantime, cut the strawberries into small pieces, season with the sugar and lemon and leave to macerate in the fridge. Serve each cup with a few tablespoons of strawberries

Loading pic