BAVARIAN CREAM:

In a sauce pan beat the egg yolks with the sugar until they are pale yellow and have a thick, creamy consistency.

In a separate sauce pan, bring 1 cup milk, 1 cup heavy cream and the vanilla seeds to a boil in a saucepan, stirring occasionally to make sure the milk/cream does not scorch at the bottom of the pan.

Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly.

Heat the mixture on medium/high, stirring constantly until back of spoon is coated (185 degrees F if using a thermometer).

Chill immediately.

Whip the remaining 1 1/2 cups whipping cream until it stands in soft peaks. Chill until needed.

Once both the whipped cream and bavarian cream are well chilled begin adding bavarian cream to the whipped cream bowl, fold mixture until completely mixed. Chill again.

STRAWBERRY PUREE:

Put strawberries and sugar in medium sauce pan on medium heat.

Mash a few times with potato masher to release juices, stirring occasionally.

As mixture starts to cook down mash again to release more juices.

Continue to cook down until thick, about 15 min.

Remove from heat, let sit and cool for about 20 minutes. Transfer to refrigerator to completely chill.

BLUEBERRY PUREE:

Repeat same steps from strawberry puree.

ASSEMBLY:

Line up your serving cups (I used 2oz dessert cups from GFS).

Put bavarian cream into piping bag (no tip required)

Starting with cream alternate layers, cream, blueberry, cream, strawberry, cream, whipped cream, garnish.

Chill until ready to serve.