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Strawberry Bavarian Loaf

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Strawberry Bavarian Loaf
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  • Prep 35 min
  • Total 5 hr 20 min
  • Ingredients 8
  • Servings 8
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Enjoy this delicious strawberry Bavarian loaf garnished with whipped cream that’s perfect for a dessert.
By Pillsbury Kitchens
Updated Nov 9, 2010

Ingredients

  • 2 (12-oz.) pkg. (about 5 cups) frozen unsweetened strawberries
  • 1/2 cup sugar
  • 2 tablespoons orange-flavored liqueur
  • 1 (3-oz.) pkg. ladyfingers, split
  • 1/2 cup orange juice
  • 2 envelopes unflavored gelatin
  • 1 1/2 cups whipping cream
  • 2 tablespoons powdered sugar

Steps

  • 1
    Place strawberries in large bowl; let stand at room temperature for about an hour or until thawed. Add sugar and liqueur; toss to mix. Let stand 15 minutes to marinate.
  • 2
    Meanwhile, line 9x5-inch loaf pan with plastic wrap. Arrange ladyfingers vertically around inside of pan, fitting tightly.
  • 3
    Drain 1/2 cup strawberry liquid from marinated strawberries; set aside. In food processor bowl with metal blade, puree strawberries and remaining liquid; pour into large bowl.
  • 4
    In small bowl, combine reserved 1/2 cup strawberry liquid, the orange juice and gelatin; mix well. Let stand 5 minutes to soften gelatin. Pour mixture into small saucepan. Heat over low heat, stirring constantly, until gelatin is dissolved. Stir gelatin mixture into pureed strawberries.
  • 5
    In medium bowl, beat 1 cup of the whipping cream and 1 tablespoon of the powdered sugar at high speed until stiff peaks form. With wire whisk, fold whipped cream into pureed strawberry mixture. Mixture should begin to thicken slightly. If not, place bowl over larger bowl of ice and gently stir with whisk until mixture begins to thicken slightly. Spoon into ladyfinger-lined pan. Refrigerate 4 hours or overnight before serving.
  • 6
    To serve, beat remaining 1/2 cup whipping cream with remaining 1 tablespoon powdered sugar until stiff peaks form. Unmold loaf onto serving platter. Cut into slices; place on individual dessert plates. Garnish with whipped cream. Store in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    This recipe resembles a charlotte russe, a classic French dessert in which a mold is lined with ladyfingers, sponge cake or bread brushed with flavoring, such as liqueur, coffee or fruit juice. The mold is filled with whipped cream-custard and chilled until set.
  • tip 2
    Speed-thaw strawberries by placing them in a large microwave-safe bowl and microwaving 10 minutes on MEDIUM-LOW (20 to 30% power). Remove the bowl from the microwave and let it stand until the strawberries are thawed.
  • tip 3
    Use very low heat to dissolve gelatin, and remove it from the heat as soon as the granules disappear. To check that gelatin is dissolved, stir it with a clean metal spoon. If the granules cling to the spoon, continue heating until they dissolve.

Nutrition Information

320 Calories, 18g Total Fat, 4g Protein, 33g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
11g
55%
Cholesterol
100mg
33%
Sodium
40mg
2%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
8%
Sugars
28g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
70%
70%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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