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Bavarian Cream


Use this filling for our Bavarian Cream Charlottes.

  • Yield: Makes 22 cups

Source: Martha Stewart Weddings, Summer 2012


  • 6 2/3 cups mixed berries
  • 5 1/4-oz packages powdered gelatin
  • 6 cups sugar
  • 6 cups heavy cream


  1. In a blender, puree the mixed berries (yields about 5 1/2 cups). Soften gelatin by sprinkling it over 1/4 cup cold water. In a saucepan over high heat, combine half the berry puree with sugar and softened gelatin. Heat until all sugar has dissolved and gelatin has melted.
  2. Transfer berry mixture to a large bowl and place over an ice bath until cool, then add remaining berry puree.
  3. Beat heavy cream in the bowl of a mixer fitted with the whisk attachment until medium-stiff peaks form, 6 to 8 minutes. Fold whipped cream into berry mixture in 4 additions.

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