Bavarian cream: Soak gelatin in 2 cups (10 g) to water it only slightly covers. Beat egg yolks with sugar. Milk to boil and pour a thin stream (whisking) the egg mass. To put the weight on slow fire and to enter the swollen gelatin (10 g), cook until the gelatin is dissolved. Pour the cream into another bowl (through a sieve) and place in a large bowl with ice. Stir until completely cool. Chilled cream (400 ml) whipping into a thick mass, mix with the cooled cream.

Berry cream: Strawberry whip with sugar in a blender. The swollen gelatin heat on a water bath, stirring until dissolved. Mix the gelatin with the berry puree. Chilled cream vzbit in dense mass. Mix the cream with the berry puree.

Put in molds (I used silicone) Bavarian cream, spreading it on the bottom and the walls. In the middle of the mold must remain hollow. Remove in the freezer for a few minutes so the cream is grabbed.

When the first layer of cream hardens, fill the cavity of the berry cream. Remove the ramekins in the refrigerator for at least 6 hours.

Before serving, flip the molds onto a plate. (Here and good silicone, easy dessert goes with a simple click.) Decorate the dessert with raspberries and sprinkle with powdered sugar.