In a mixing bowl, beat together the egg yolks and sugar until pale and fluffy, about 2-3 minutes.

In a small bowl, dissolve powdered gelatin in 2 tablespoons of boiled water, stirring until fully dissolved.

In a saucepan, warm milk and vanilla extract over medium heat until it reaches a gentle boil, about 5-7 minutes.

Gradually pour the hot milk mixture into the egg yolk mixture, whisking continuously to prevent scrambling.

Return the mixture to the saucepan and heat on low for about 2 minutes, whisking constantly until it thickens slightly.

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

Allow the mixture to cool for approximately 10 minutes at room temperature, then gently fold in the whipped heavy cream.

Pour the Bavarian cream mixture into greased molds and refrigerate for at least 6 hours or overnight.

To serve, unmold the desserts and garnish with fresh berries.