Rinse the grape berries well, cut them in half, remove the seeds, sprinkle with cognac and steep for an hour.
Beat the yolks and sugar until white and creamy, then add the juice of one lemon and lemon zest. In the meantime, soak gelatin in cold water. Squeeze the gelatin and let it melt in the heated wine, cool a little, then pass through a sieve to the egg cream form. Separately, whip the egg whites and cream until stiff and fold them into the cream. Mix in the grape berries together with the cognac, pour into coupe glasses and set in the refrigerator.
Garnish with grape berries before serving.
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