In late May, I will have to prepare a buffet for a wedding, and I’m very thrilled about this new event held by Cuoche in Vacanza.

Our Mission is always the same:   

” …we come directly to wherever you’re staying in Tuscany to prepare the tastiest traditional dishes with you”

The bride and groom’ll tie the knot and then in the afternoon, about five o’clock, we will be cutting the cake, followed by dinner.

The wedding cake … yes, I’d like talking about it!  

They strongly chose a Bavarese citrus. I assure you that I went into a lot of crisis: 

Bavarese is not what we call “the classic cake” for a wedding.

Added to this: how to make a Bavarese for 40 people?  

Which mold to use? 

How can I manage to make it beautiful, worthy of a marriage? Well, only successful desserts in a wedding, of course.

So, during these days I’m doing testing on tests and I finally found a solution!

What’s better than replicate my fav no-eggs Yogurt Bavarese in a very large cake pan?

Once ready I can put in in the freezer and take off it 1 hour and half before eating.

4 years later: Well, in fact this is exactly what I made (see the pictures!) and I can assure that yes, it was definitely a very successful dessert…so easy and fast, but delicious.   

Different yogurts, different sauces, always new successful desserts!

• Well no matter what’s the flavor of the yogurt; each different yogurt will give to the dessert a different flavor. In a few words: you’ll obtain many differents and successful desserts with only one recipe.
• No Eggs Bavarese with Vanilla Yogurt is perfect with Wildberries Sauce (see the following recipe)
• The same Bavarese (that one for the wedding) with Citrus Yogurt has all the flavor of citrus and sun from Italy. I made it with  a delicious gelly based lemon sauce. Since the pale natural color of lemon juice, I “colored” this sauce with curcuma.
• No Eggs Bavarese with Coffee Yogurt is the last one that I made. The Sauce was a dark Chocolate one. The coffee flavor together with the chocolate one is a fantastic “fresh” combination.

So my friends, I told you it’s a very easy recipe, now try it!

When you find the simplicity of execution combined with a really attractive and stylish look, you can be sure that we’re talking about successful desserts.

I could not wish more and I’m sure you’ll make it many and many times.

Prep time: 30 minutes + 3 hours to rest
Cook time: 10 minutes
Total time: 40 minutes

Ingredients

• 8 g gelatine sheets
• 250 g vanilla yogurt (or your fav one)
• 250 g fresh cream
• 50 g icing sugar
• 1 coffee cup milk
• 250 g wild berries, or strawberries, raspberries…you can use them frozen too
• 4 spoons sugar

Cooking Directions

1. Soak the gelatine sheets in a small bowl with cold water; just for 15 minutes.
2. Mix yogurt and icing sugar with a whisk
3. Heat the milk, turn off the fire and pour in the gelatine whisking until it’s fully dissolved
4. Add the milk to the yogurt
5. Whip the cream and incorporate it to the yogurt
6. Pour your “Bavarese” in a pudding mold and store in refrigerator for 3 hours at least, better if all night long. 

 For the Sauce: 

1. Heat the fruit in a saucepan and add the sugar
2. Continue mixing and, when it’s soft
3. Turn off the fire
4. I love to serve the sauce warm, over the dessert; but it’s very good cold too

Have you some questions for me?

Can I help you in cooking or baking?

Do you know some easy but successful desserts?

Please leave a comment, I’ll answer you very quickly to all your questions.