This is what you need for 8 servings:

1 ready-made jelly roll, 12 slices

FILLING:

1 pkg. unflavored gelatin
2 eggs
1/4 c. granulated sugar
Grated peel & juice of 1 lemon
1 1/2 c. whipping cream

In a saucepan, dissolve gelatin in 2 tablespoons of water. Slice jelly roll. Place slices on bottom and around sides of a lightly greased round bowl or pan. Separate eggs. Beat egg yolks and sugar until very light and fluffy. Add lemon peel and juice. Add dissolved gelatin in a thin stream to egg mixture. Whip cream until soft peaks form. Beat egg whites until stiff peaks form. Gently fold whipped cream and egg whites into egg yolk mixture. Pour egg cream over jelly roll in bowl. Smooth top. Cover with foil. Refrigerate for at least 2 hours, or until firm. Carefully loosen around edges and turn dessert out onto a serving platter. Garnish with fresh raspberries or strawberries and mint leaves, if desired.