PREPARATION OF THE CUSTARD (CREMA INGLESE)
Put the gelatin in cold water to soften.
Mix the sugar with the egg yolks.
Bring the milk to a boil.
Pour the mixture into the milk, and cook until the custard has a velvety consistency but do not boil; whisk continuously.
Squeeze the gelatin, add it to the hot mixture and mix.
At this point add the coffee and liqueur and mix together.
Allow to cool without the mixture hardening.
Whip the double cream and add to the cold mixture, mixing from the bottom up using a whisk.
Fill 6 single-serving molds or a large mold, and put in the fridge for 6 hours.
Turn out the bavarese onto a plate and immerse the base of the mold in hot water.
Garnish with cream, dried fruit, and more.