Put Shortbread in the freezer bag, close it and roll over with a dough roll until the cookies are finely crumbled. Wash the lemons hot, dry them and finely grate the peel. Halve 3 fruits and squeeze them.
Soak gelatine in cold water. Separate eggs. Stir egg yolk and sugar briefly. Whisk in a hot water bath with the whisk of the mixer until thick and creamy. Stir in lemon zest and juice.
Lightly squeeze the gelatine, carefully dissolve in a small pot while stirring over a very low heat. Remove from the hotplate. Stir about 10 tbsp. lemon cream into the gelatine. Then add everything to the remaining cream while stirring.
Allow the cream to cool slightly. Beat egg white and 1 pinch of salt until stiff. Whip cream until stiff. Fold the crème fraiche into the cream. Then fold in cream and beaten egg white.
Lay the shortbread crumbs and lemon cream alternately in a large bowl. Cover and chill for at least 2 hours. Defrost raspberries at room temperature for about 15 minutes. Mix with the fruit spread.
Spread on the cream.