Soak gelatine in cold water. In the meantime, separate the eggs. Beat the egg yolks and sugar until creamy with the whisk of the hand mixer. Stir in salt, lemon juice and Marsala. Squeeze the gelatine, dissolve and stir into the cream. Cool until the cream begins to set.
In the meantime, beat the cream and vanilla sugar and the egg white separately until stiff. Peel and slice oranges and kiwis. Put orange, kiwi and raspberry slices, except for some fruits for decoration, into dessert glasses. Carefully fold the cream and beaten egg white into the cream one after the other. Pour into the glasses. Serve decorated with remaining fruit and mint leaves