Peel, cut and chop the fruits, place in a large bowl with mint leaves. Make stock syrup by boiling the water and sugar, pour over the fruits, cover and allow cooling. Prepare mousse; whisk fresh cream and sugar together until soft peaks form. Whisk the egg whites and sugar into a meringue. Soak the gelatine leaves in cold water, warm up the lemon juice and dilute the gelatine inside. Fold the cream into the yogurt, add the lemon juice and finally fold in the meringue. Take an individual or 1 large serving bowl, spoon or divide the fruit into the preferred bowls. Soak the sponge fingers in the syrup and place on top of the fruits. Cover with the lemon mousse and decorate with the nuts