Separate the egg yolks and whites, mingle them with sugar powder till the mixture becomes white, then beat the mixture up on water bath untill the mass thickens.

Dissolve the gelatin in 2 cups of water with lemon juice over a low heat. Carefully pour the gelatin mixture to egg yolks with sugar powder. Beat it up until the mass cools.

Whip cream stiffly; leave 2 tablespoons for decorating, add the rest to the cooled mass. Put the raspberry puree little by little to it.

Beat egg whites stiffly, mix with the prepared mass and pour it to a form. Cool in a refridgerator until set.

Decorate with almonds and whipped cream.