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This cake is made with just 3 basic ingredients: stewed strawberries, yogurt, and heavy cream.
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Don't stew the strawberries you will be using for decoration.
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Set them aside to thaw naturally.
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Place the stewed strawberries into a blender, and puree.
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(It may be very viscous, so use a spoon to scoop it out.)
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Lightly whip the heavy cream (until it is about the same consistency as the yogurt or a bit thicker).
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Make 3 separate mixtures.
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Leave one as-is (white), and make a light and dark pink mixture using the strawberry paste to adjust the color.
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Divide the gelatin among each color.
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Add water each time, microwave, then stir.
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First, dissolve it into the white mixture.
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Grease a dish with a liberal amount of oil (vegetable oil or butter).
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Then, add the white mixture and place it in the freezer.
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Add the light pink mixture once the white has solidified.
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Place once again into the freezer to solidify.
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Then add the darkest pink mixture.
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This is how it should look.
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Run a knife between the edge of the bavarois cake and the container to let in air, and it should come out cleanly.
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Flip the bavarois onto a plate, then top as you like.
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It is done.
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Here, I topped it with strawberry sauce, frozen strawberries, and mixed berries.
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Brush on the gelatin if you don't like a frozen texture; that way it will turn out just like the store-bought type.
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Recycling by using up leftovers.
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Scoop up the stewed strawberry base into a bowl, load it up with lots of heavy cream, and top with the leftover frozen mixed berries.
