Welfenspeise (Hanover Vanilla and Wine Cream)

Nov 3, 2026 · By VanillaGoods

Dessert Custards puddings creams Vanilla: Extract Medium

Welfenspeise (Hanover Vanilla and Wine Cream)

A light vanilla pudding lightened with whipped egg white is topped with a warm-whisked lemony white wine foam. Each glass shows two equal bands of white and yellow. Makes 6 glasses in about 2 hr 40 min.

Prep 25 min

Cook 15 min

Cooling 2 hr

Total 2 hr 40 min

Yield 6 glasses

Diet Gluten free

Ingredients

Adjust yield

glasses

2 cups (500 ml)whole milk
3 tbsp (40 g)granulated sugar, for the vanilla layer
⅓ cup (45 g)cornstarch, for the vanilla layer
1 tsp (5 ml)vanilla extract
3 (99 g)pasteurized egg whites, from pasteurized in-shell eggs
1 pinchfine salt
1 cup (250 ml)dry white wine
3 (54 g)egg yolks, from the same pasteurized eggs
⅓ cup (60 g)granulated sugar, for the wine cream
1 tbsp (10 g)cornstarch, for the wine cream
1 ½ tsp (3 g)finely grated lemon zest
1 tbsp (15 ml)lemon juice

Fresh ingredient guides

LemonsHow to pick, season & nutrition · 24 kcal per 84 g

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Instructions

Stir 100 ml of the milk with the cornstarch for the vanilla layer until smooth. Bring the remaining 400 ml milk and the sugar to a boil.
Stir in the cornstarch mixture and cook, whisking, 1 to 2 minutes until thick. Remove from the heat and stir in the vanilla.
Whip the egg whites with the salt to stiff peaks. Fold them into the hot pudding in two additions.
Divide among 6 dessert glasses, filling each about half full. Cool, then chill 30 minutes.
For the wine cream, whisk the wine, yolks, sugar, cornstarch, lemon zest and juice in a heatproof bowl set over simmering water.
Whisk constantly 8 to 10 minutes, until the mixture is foamy, thick and reaches 160 F (71 C).
Cool for 10 minutes, stirring occasionally, then spoon over the vanilla layer.
Chill at least 1 hour more before serving.

Tips

Use pasteurized eggs because the whites are not fully cooked.
Keep the layers about equal in thickness.
For an alcohol-free version, use apple or white grape juice instead of wine with extra lemon.
Cook the wine cream to 160 F (71 C); use pasteurized in-shell eggs for the whites, and keep refrigerated.

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Recipe FAQ

How long does it take to make welfenspeise (hanover vanilla and wine cream)?

Plan on 25 minutes of prep and 15 minutes of cooking, plus 2 hours to chill. The recipe makes 6 glasses.

How should I store welfenspeise (hanover vanilla and wine cream)?

Refrigerate, covered, up to 2 days.

Can I make welfenspeise (hanover vanilla and wine cream) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 3 tbsp granulated sugar, for the vanilla layer (40 g). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Welfenspeise is a two-layer dessert from Hanover: white vanilla pudding topped with a yellow white-wine cream. Serve it with sweet white wine.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

235 Calories / serving

5.3g Fat

26.1g Carbs

6.1g Protein

15.8g Sugar

Whole recipe (6 servings): ~1410 cal · 32g fat · 157g carbs · 37g protein · 95g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.