Whip egg whites stiff in one bowl.

Whip egg yolks with the sugar and the lemon zest in a second bowl to a light and fluffy foam.

Soak gelatine leaves in cold water for 5 minutes. Then take them out off the water and melt the gelatine in a water bath.

When the gelatine has melted, take it off the heat and add the lemon juice.

Whip the gelatine into the egg yolks.

Whip the cream lightly in a third bowl.

When the yolks and the gelatine starts to thicken, then gently fold it with the whipped cream (don't let it set too much before mixing it!)

Fold the mass gently with the whites.

Refrigerate until it sets (1 hour)

Garnish with the whipped cream and candied violets or grated dark chocolate