Bring sparkling wine, juice of one lemon, 60 g sugar and egg yolks to a boil while stirring, remove from heat.
Soak the gelatine in cold water, squeeze well and stir into the lemon mixture.
Whip the egg whites with 25 g sugar until creamy and firm. Whip the whipped cream with the remaining sugar until stiff.
Fold the egg whites into the warm lemon mixture and let it cool down a bit. Later, stir in the whipped cream.
Clean and rinse the raspberries, setting aside a few for the garnish.
Divide the remaining raspberries evenly into the glasses and pour the lemon cream over them. Chill in the refrigerator and garnish with a few raspberries before serving.
Preparation Tip:
The addition of whipped cream completes this recipe. If you prefer the original - without whipped cream - replace the whipped cream with 3 additional stiffly beaten egg whites.
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