Soak gelatine in cold water. Separate eggs. Beat 3 egg yolks, sugar, vanilla sugar, lemon peel and rum with the whisks of the hand mixer for approx. 10 minutes until white and foamy
Squeeze the gelatine and dissolve at low heat. First stir in 4 tablespoons of egg yolk cream, then stir into the rest of the egg yolk cream. Chill for about 5 minutes until the cream begins to gel
Beat 2 egg whites and cream until stiff and fold into the cream, except for a little cream for decoration. Chill for at least 3 hours. Dust with cocoa. Decorate with cream tuffs, cookies and mint