Mix together lemon juice, cream cheese and milk. Bring 3 tablespoons of water, sugar and custard powder to a boil in a saucepan, bring to the boil for 20 seconds and remove from the stove. Squeeze out the gelatine and dissolve it in the hot syrup. Important: dissolve WITHOUT reheating!
Beat the egg whites with a pinch of salt to form firm egg whites. Fold in the syrup for 1 minute and then pull the egg whites into the cream cheese mixture.
Fill the resulting cream into 4 dessert bowls or pudding molds rinsed with cold water and smooth out. Then place in the refrigerator for at least 6 hours, or preferably overnight.
Before serving, turn the Bavarian cream out onto a plate and serve decorated with the berry mixture.
Tip: If you don`t want the cream to come out of the molds / bowls by simply turning them over, place them briefly in lukewarm water, turn them onto the plates and gently shake them to loosen them.