In a heatproof bowl, whisk together egg yolks, 1/4 cup sugar, vanilla extract, and lemon juice until pale.

In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.

Gently heat the bloomed gelatin over low heat until dissolved, then whisk into the egg yolk mixture.

In a separate bowl, beat egg whites until soft peaks form, then gradually add the remaining 1/4 cup sugar and beat until glossy.

Fold the egg whites into the yolk mixture gently.

Whip the cream until soft peaks form and fold it into the mixture until fully combined.

Spoon into individual serving glasses or a large dish.

Chill for at least 4 hours, or until set.

Garnish with fresh berries before serving.