First rub the raspberries into a sieve. This is a bit of a pain and you could use raspberry jam but the acidity of fresh fruit is worth the effort. Keep pushing it through the sieve over a bowl. You'll end up with a lovely seed-free purée.
In a separate bowl, do the same with the blackberries.
Leave both bowls of fruit purée to the side.
Soak the gelatin sheets in cold water.
Combine the sugar and the water in a pan and heat until dissolved. Let it cool.
Squeeze out gelatin sheets, add to the sugar syrup.
Mix one third into the raspberry purée, one third into the blackberry purée.
Whisk the cream to soft peaks.
Mix one third of the cream into the raspberry purée and fold gently until combined.
Mix one third of the cream into the blackberry purée and fold gently until combined.
Into the last third of cream, add a few drops of vanilla. Into this also add the last third of gelatiney sugar syrup. Combine, gently.
Into your cake mould, pour the raspberry mixture.
Put it in the freezer for 15 minutes.
Then pour in the blackberry mixture.
Freeze for 15 minutes.
Cut the greaseproof paper inside the cake ring level with the top.
Lastly, pour in the vanilla mixture. Smooth it out nicely with a spatula.
Put the whole cake in the fridge. Allow to set for a few hours.
When you come to serve it, peel away the cake ring carefully. You should see your beautifully patterned Union Jack bavarois cake.
Decorate on top with a mix of raspberries and blackberries. You could also use cherries, strawberries and blueberries.