Coffee Bavarian Cream

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Our journey of Abbecedario Culinario-the culinary ABC’s of the European Community continues as we visit Germany. Simona is our host and has prepared Quarkkeulchen for the letter “Q”. With homemade quark, a soft, unripened cow’s milk cheese common in Germany, Simona has prepared  delicious potato and raisin breakfast pancakes

While stationed in England more than a few years ago, we had the opportunity to visit Germany several times, but vacationing in Berchtesgaden for a week was the most memorable. From there, we took days trips all around Bavaria and into Austria. However, all the photos we have were taken with slide film and are packed up in a box somewhere in our closet and would take hours upon hours to sort out and scan to my computer. Lately, the only time I have been back to Germany was to fly into Frankfurt and from there to Rome. I hope to visit again one day.

With only 176 calories per serving, this Kahlua flavored coffee dessert is not only quick and  easy to make in a blender, but also easy on your waistline. In about 35 minutes, start to finish, dessert is ready.  If feeling flush, serve a Choco Leibniz cookie with the cream.

Coffee Bavarian Cream
From Eating Well


1-1/2 tablespoons instant espresso

1 tablespoon Kahlua or other coffee liqueur 

1 tablespoon warm water

1 envelope unflavored gelatin
4 ounces reduced fat cream cheese
1/2 cup confectioners’ sugar
1/2 cup non-fat dry milk
1/2 cup ice water
4-5 large ice cubes
ground cinnamon and chocolate pearls for garnish

In a small  heatproof bowl, stir together the instant espresso, coffee liqueur and water. Sprinkle gelatin over the mixture and let stand 5 minutes to soften. Meanwhile, combine cream cheese, confectioners’ sugar, non fat dry milk and ice water in a blender container. Blend on low speed until smooth.

Set the bowl containing the espresso mixture in a skillet of simmering water. Stir until gelatin dissolves. Pour into blender containing the cream cheese mixture. Mix briefly to combine.

Add 4 ice cubes and blend on high until mixture begins to thicken. If necessary, add the 5 ice cube to thicken. Pour into 4 dessert dishes and refrigerate for about 15 minutes to set. Sprinkle cinnamon over the top and add a few chocolate pearls to garnish.

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Please do not use images or text without my permission. 


  1. Chiara Giglio
    December 31, 2013 / 6:34 am

    I wish you a very happy New Year Lynne! A hug

  2. Simona
    January 8, 2014 / 5:32 pm

    I love the elegant presentation, in particular the chocolate pearls, which I must admit I had never seen before. Thank you so much for contributing to the Abbecedario.P.S. I also stop in Frankfurt on my way to Rome, to buy my favorite chocolate-covered marzipan 🙂 I have actually never been to the city itself.

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