Squeeze the juice from 2 lemons. Zest 1 lemon.
Cut the lemon that was zested into slices. Set aside for the garnish.
Soften the gelatin in cold water. Separate the eggs. Stir the egg yolks with the sugar and lemon zest until fluffy. Heat the wine. Squeeze the gelatin and dissolve in the wine. Fold in the egg yolk mixture. Add the lemon juice and chill in the refrigerator.
Whip the egg whites and cream separately until very stiff. When the chilling cream starts to gel, carefully fold in the cream and egg whites. Pour the mixture into a small bowl and chill. Garnish with lemon slices and serve.