Wash the lemons, grate their zest, squeeze the juice to get 180 g. Soak the gelatine if in sheets, in the lemon juice, if granulated just add to the water mixture further on in the recipe.

In a saucepan add the water, the lemon zest, the sweetener and the vanilla. Cook on a low heat until the sweetener melts.

Then, add the gelatine sheets in the warm mixture, or the granulated gelatine if using that.

When the gelatine has melted, add the lemon juice. If you don't like the zest in the mixture, strain it first, I leave it in, I enjoy the texture. Put it aside to cool down.

Beat the egg whites to a meringue and place in fridge. Whip the cream in a large bowl as the whole bavaroise will be assembled here. Finally beat the egg yolks until thick and frothy.

Add the lemon mixture to the egg yolks until well combined then add this mixture to the whipped cream stirring with a whisk. The mixture is quite watery.

Finally, add the meringue, folding it gently in one direction so that it remains airy and the protein strings in the egg whites retain their elasticity.

Pour the mixture into 8 glasses or bowls and refrigerate until set.