Soak the gelatine in cold water. Crush 250 g raspberries and spread through a sieve. Mix the mascarpone with the raspberry brandy until smooth.
Slightly heat the juice of one lemon and let the squeezed gelatine melt in it, mix with powdered sugar. Mix into the mascarpone together with the raspberries. Finally, fold in the stiff whipped cream and refrigerate until ready to serve.