In a mixing bowl, whisk together the egg yolks and sugar until pale and fluffy, about 3-4 minutes.

In a separate bowl, mix the powdered gelatin with 8 tablespoons of boiling water until clear.

In a saucepan, heat the milk and vanilla extract until just about to boil.

Gradually whisk the hot milk mixture into the egg yolk and sugar blend.

Return the mixture to the saucepan and cook over medium heat, whisking constantly for about 2 minutes.

Remove from heat and stir in the dissolved gelatin mixture until fully combined.

Once cooled slightly, gently fold in the whipped heavy cream.

Pour the mixture into greased molds and chill in the refrigerator for at least 6 hours.

When ready to serve, unmold the Bavarian Cream onto plates and garnish with fresh berries.