SERVES 10-12

1 cup heavy cream
Canola oil or nonstick spray, for greasing

FOR THE STRAWBERRY CREAM:
2 tbsp. sugar
¼ cup sliced, hulled fresh strawberries
2/3 tsp. unflavored powdered gelatin, softened in 2 tsp. cold water
1 tsp. fresh lemon juice

FOR THE VANILLA CREAM:
6½ tbsp. milk
¼ vanilla bean, seeds scraped and reserved
2½ tbsp. sugar
1 egg yolk
1¾ tsp. unflavored powdered gelatin, softened in 1 tbsp. cold water

FOR THE RASPBERRY CREAM:
1¾ tbsp. sugar
½ cup fresh raspberries
1¼ tsp. unflavored powdered gelatin, softened in 1¼ tbsp. cold water
½ tsp. fresh lemon juice

1. Pour heavy cream into a medium bowl and whisk until stiff peaks form; cover with plastic wrap and chill until ready to use. Grease a fluted 1-qt. mold and set aside.

2. Make the strawberry cream: Heat sugar and 1 tbsp. water in a 1-qt. saucepan over medium-high heat and cook, stirring constantly, until sugar dissolves; transfer hot syrup to a blender along with strawberries, gelatin, and lemon juice and puree until smooth. Set a fine sieve over a medium bowl; strain mixture and set aside to let cool to room temperature. Add one-third of the reserved whipped cream and fold gently to combine. Pour mixture into the prepared mold and smooth the top; chill until set, at least 2 hours.

3. Make the vanilla cream: Heat milk and vanilla pod with beans in a small saucepan until milk just begins to simmer; remove pan from heat and let sit for 10 minutes. Remove vanilla pod. In a medium bowl, whisk together sugar and egg yolk until smooth; add the warm milk mixture and whisk until smooth. Return egg-milk mixture to saucepan and heat over medium heat. Cook, stirring often, until mixture thickens and coats the back of a spoon. Remove from heat and whisk in gelatin until it dissolves. Pour mixture through a fine strainer into a medium bowl and set aside to let cool to room temperature. Add half the remaining whipped cream and fold gently to combine. Pour mixture on top of the strawberry cream and smooth the top; chill until set, about 2 hours.

4. Make the raspberry cream: Heat sugar and 1½ tbsp. water in a small saucepan over medium-high heat and cook, stirring constantly, until sugar dissolves; transfer hot syrup to a blender along with raspberries, gelatin, and lemon juice and puree until smooth, at least 1 minute. Set a fine sieve over a medium bowl; strain mixture and set aside to let cool to room temperature. Add remaining whipped cream and fold gently to combine. Pour mixture on top of the vanilla cream and smooth the top; chill until completely set, at least 6 hours and preferably overnight.

5. To release from mold, slide a knife along the edge of the mold and set the mold in a bowl of hot water for 5 seconds. Then place a serving dish upside down over the top of the mold and invert mold and dish together. Uncover, slice, and serve.