Zest and juice the lemon.
Separate the egg whites from the egg yolks.
Heat an open tin of REGILAIT skimmed sweetened condensed milk in a bain-marie for 10 minutes. In a mixer bowl, pour the hot milk over the egg yolks and mix right away, continuing to mix for 2 minutes.
Add the lemon juice and zest and the mint and mix again for 20 seconds.
Beat the egg whites until firm and add them carefully to the mixture. Divide the raspberries between small individual dishes and pour generous amounts of the topping on top.

Cook in a hot oven (9/475ºF/220ºC) for four minutes.
Serve straight away with a scoop of vanilla ice-cream.