Soak the gelatine in cold water. Wash the lemon, rub dry and finely grate the peel. Squeeze the lemon, measure 4 tbsp. juice
Separate eggs. Refrigerate the egg whites. Beat the egg yolks, sugar, vanillin sugar and lemon zest until light creamy, except for a little bit for decoration. Squeeze out the gelatine and dissolve at low heat. Stir lemon juice into the gelatine, then stir into the egg yolk mixture. Chill for 5-10 minutes until the cream begins to gel
Whip the cream until stiff. Beat the egg whites and 1 pinch of salt until stiff. Fold into the cream one after the other. Pour everything into a flat bowl, cover and chill for at least 3 hours.
Place 3 chocolate bars on each plate. Cut 12 cams off the cream with a moistened teaspoon and place them on the bars. Cover with one bar each. Dust with icing sugar and cocoa