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See also: Bavaroise




Borrowed from French bavarois, from Bavière (Bavaria)



bavaroise (plural bavaroises)

  1. A drink of sweetened milk, eggs and tea, often with some sort of spirit.
    • 1870 October 22, “Beethoven, Goethe, and Michael Angelo”, in Dwight’s Journal of Music, Volume XXX, Number 16, page 329-330:
      In the A flat andante, flowing like sweet honey, the waiter brings him, instead of coffee, a bavaroise; in the defiant C major Beethoven bellows out for his coffee: the waiter looks anxiously around, and, after a time again brings the bavaroise, but this time milled with “Obers.”
    • 1890, Lafcadio Hearn, Two Years in the French West Indies, Harper & Brothers, page 348:
      Cyrillia always prepares something for me on my return from the beach,—either a little pot of fresh cocoa-water, or a cocoyage, or a mabiyage, or a bavaroise.
    • 1894, Charles Ranhofer, The Epicurean, Kessinger Publishing (2004), →ISBN, page 283:
      Bavaroise is taken at night before retiring.
    • 1934, Rafael Sabatini, Venetian Masque, House of Stratus (2001), →ISBN, page 256:
      He ordered himself a bavaroise and he had begun to sip it when he was aware of a presence at his elbow.
  2. (sometimes proscribed) A cold dessert made from custard, cream and gelatine.
    • 1857 September, “The Code of Honor”, in Harper’s New Monthly Magazine, Volume XV, Number LXXXVIII, page 521:
      Saint Foix had a duel with a gentleman, whom he saw at the Café Procope, eating a bavaroise.
    • 1902, Janet McKenzie Hill, Practical Cooking and Serving, Doubleday, Page & Company, page 519:
      Pistachio-and-Strawberry Bavaroise
    • a. 1914, Lida Seely, Mrs. Seely’s Cook Book, The Macmillan Company (1914), page 308:
      A chocolate bavaroise may be made the same as above, adding two ounces of chocolate dissolved in a little water just before the mixture is strained.
    • 2005, Joanne Harris and Fran Warde, The French Market: More Recipes from a French Kitchen, HarperCollins (2006), →ISBN, page 196:
      There are any number of variants on the classic bavaroise, the most elegant of chilled puddings.




  • “bavarois” in Alan Davidson and Tom Jaine, The Oxford Companion to Food, Second Edition, Oxford University Press (2006), →ISBN, page 65.



  • IPA(key): /ˈbɑʋɑruɑːs/, [ˈbɑʋɑˌruɑːs̠]



  1. bavaroise (drink)
  2. bavarois, also bavaroise (dessert)

Usage notesEdit

  • For the dessert bavarois is regarded as more correct spelling.


This word does not fit smoothly into the Finnish inflection schemes. Therefore it may be advisable to use a synonym or a pronoun in inflected forms.

Inflection of bavaroise (Kotus type 8/nalle, no gradation)
nominative bavaroise bavaroiset
genitive bavaroisen bavaroisejen
partitive bavaroisea bavaroiseja
illative bavaroiseen bavaroiseihin
singular plural
nominative bavaroise bavaroiset
accusative nom. bavaroise bavaroiset
gen. bavaroisen
genitive bavaroisen bavaroisejen
partitive bavaroisea bavaroiseja
inessive bavaroisessa bavaroiseissa
elative bavaroisesta bavaroiseista
illative bavaroiseen bavaroiseihin
adessive bavaroisella bavaroiseilla
ablative bavaroiselta bavaroiseilta
allative bavaroiselle bavaroiseille
essive bavaroisena bavaroiseina
translative bavaroiseksi bavaroiseiksi
instructive bavaroisein
abessive bavaroisetta bavaroiseitta
comitative bavaroiseineen





  • (file)



  1. feminine singular of bavarois