Light Raspberry Cream

Soften the gelatin in cold water. Separate the eggs and beat the yolks with the liqueur and the sugar over a hot water bath until creamy. Remove from the heat and stir in the squeezed gelatin. Let cool down. Pick the raspberries, puree and pass through a fine sieve. Stir into the cooled cream. Beat the egg whites with the lemon juice until stiff, fold into the raspberry cream and let stand until just before mixture begins to gel. Pour into glasses and chill at least 2 hours.