Whip egg whites until stiff, add sugar and lemon zest and continue to whip, fold in curd.
Whip the cream with vanilla sugar until stiff and fold into the curd mixture. Cover a plastic or stainless steel sieve with a dishcloth, let the mixture fall in, cover and let it drain for 24 hours in the refrigerator over a baking dish.
Mix berries with orange liqueur, sugar and juice of one lemon and infuse. Before serving, turn the crèmet out onto a plate with a higher rim and surround with the berries.
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