This is not an authentic Bavarian. It is, however, one of the most popular desserts I ever made. Many people have said that this is so delicious and so easy that they feel like they're cheating when they make it. There's not only no cooking involved, there's not even any preparation. Just some stirring. Honest.
6 ounces strawberry-flavored gelatin (Jell-O)
2 cups boiling water
1 cup sour cream
1 pint strawberry ice cream
1 tablespoon lemon juice
3 10-ounce package frozen strawberries (halves, packed in syrup)
Place gelatin in large bowl. Add boiling water and stir to dissolve. Add sour cream and beat with wire whisk or eggbeater until smooth. Cut the frozen ice cream into the gelatin mixture, cutting it into about ten pieces. Stir until melted and smooth. Add lemon juice and frozen fruit. Use a fork to break up the frozen fruit a bit, then use your bare hands until there are no pieces larger than a single piece of fruit. It feels cold, but it does the best job. (Adding the fruit while it is frozen helps to set the gelatin mixture, so that by the time the fruit is broken up and separated, the Bavarian is firm enough to keep the fruit from sinking.)
Quickly pour mixture into a pitcher and pour into nine large glasses, each with about a 9-ounce capacity (I prepare this in heavy, stemmed beer glasses. This must be prepared for individual servings-it is too delicate to serve from one large bowl). Leave a generous amount of headroom on each. Refrigerate. Do not freeze. This will be ready to serve in an hour or two, or it may stand overnight.
Top with the following:
2 cups heavy cream
1-1/2 teaspoons vanilla extract
1/2 cup confectioners sugar
In a chilled bowl with chilled beaters, whip above ingredients until cream holds a shape. Place a large spoonful on each dessert. Decorate, if and as you wish. I use chopped green pistachio nuts, glacéed cherries, and chocolate leaves or slabs).
Notes: About 1 teaspoon of strawberry flavoring, added with the lemon juice, emphasizes the flavor and is a welcome addition.