Lemon Cream with Raspberry Sauce

'Whisk the eggs and yolks until they become frothy.'

'Add the granulated sugar and whisk rapidly.'

'Add the lemon juice, whipping well.'

'Mix thoroughly.'

'Add the grated lemon zest, mixing well.'

'Cook over low heat, stirring constantly for 10 minutes, or until thickened.'

'Do not let boil.'

'Remove from heat.'

'Add the cold butter and whisk until smooth.'

'Pour into a bowl and let cool to room temperature, stirring occasionally (takes about 50 minutes).'

'Reserve.'

'Whip the heavy cream until stiff peaks form.'

'Add the lemon mixture, whipping well.'

'Transfer to a decorative bowl, cover and refrigerate for at least 2 hours or overnight.'

'Mash the raspberries with a fork, add granulated sugar to taste, cover and refrigerate for at least 1 hour.'

'Place the fruit or gelato in the center of the cream.'

'Serve in 8-10 portions.'

'Total calories: 5,424.'