Whip the cream until stiff and place the gelatine sheet by sheet in cold water. Put the milk in a saucepan. Slice the vanilla pod sideways and add the pulp to the milk. The pod is also added for the time being.

Heat the milk with the vanilla pod. Next, whisk the egg yolks and sugar with the whisk until the mixture is white and creamy. The sugar must be completely dissolved.

Now remove the vanilla pod from the milk. Stir the milk into the egg mixture in a bowl. Beat over a water bath over low heat.

Take the gelatine out of the water, squeeze it out and gradually dissolve it in the cream while stirring.

Now fill the cream into glasses and cool. Just before gelling, fold in the whipped cream. Now cover the cream and put it in the fridge for a few hours.

Peel the mango and cut into cubes. Caramelize the sugar with the fruit in a pan and add a little butter and tonka bean zest.

Then puree everything and spread over the hardened Bavarian cream. Wet the berries, turn them in granulated sugar and garnish with them.