Wash the raspberries, or if using strawberries, cut them as needed. Sprinkle them with the sugar and let them cool. Beat the egg yolks in a suitable container lightly with the other sugar and wine. Transfer this dish to a water bath on the stove on low heat and stir continuously for about 6-10 minutes until the cream thickens.
It is important not to let the cream boil. Then add the lemon juice, vanilla and rum. If necessary, add a little more sugar. Separately, melt the gelatin that's been soaked in cold water in advance and mix it into the French cream.
Remove the dish from the heat and stir until completely cool. Beat the cream and gently mix it into the cooled cream. Disperse thus prepared cream into dessert cups with stands. Distribute raspberries / strawberries on top of the French cream.
Put the French Sabayon cream to cool in the fridge before serving.