Scrape the quinces with a tea towel, cut them into quarters and remove the core. Peel the quince quarters and cut into thin slices. Place in a saucepan with the sugar, cinnamon and water and bring to the boil. Cook the quinces for fifteen minutes at low temperature with the lid closed, until they are just soft.
Then let them cool down. Then finely grind the drained quince pieces.
Whip the egg whites until stiff. Whip the cream until stiff, adding the vanilla sugar. Fold the whipped cream with the lemon zest and a tablespoon of juice into the quince puree.
Pour the cream into a large enough bowl and leave to cool for about 120 minutes.
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