Prepare the Egg Mixture: In a mixing bowl, beat together the egg yolks and sugar until pale and fluffy, approximately 3-4 minutes.

Dissolve Gelatin: In a small bowl, combine the powdered gelatin with 2 tablespoons of boiled water and stir until fully dissolved.

Heat Milk: In a medium saucepan, combine the milk and vanilla extract over medium heat until it begins to simmer, around 5-7 minutes.

Temper the Eggs: Slowly whisk the hot milk into the egg mixture, a little at a time, to prevent scrambling.

Cook Mixture: Pour the tempered mixture back into the saucepan and cook while stirring until the custard thickens, about 3-4 minutes.

Add Gelatin: Remove from heat and stir in the dissolved gelatin until fully incorporated.

Cool and Fold in Cream: Allow to cool, then whip the heavy cream and gently fold it into the custard.

Chill: Pour into molds or dishes, cover with plastic wrap and refrigerate for at least 6 hours.

Serve: Unmold the Bavarian Cream and top with fresh berries before serving.