Add the raspberries (except the 12 for garnish), lemon juice and sugar to a non-stick saucepan. Heat over medium-low heat just until they start to release some juices and soften. Remove from the pan to a bowl and allow to cool.

Whip the cream using a hand mixer until you see soft peaks when you remove from the cream.

If making ahead, stop here—store the cooled raspberries and whipped cream in separate bowls, covered, in the refrigerator for up to 1 day.

When ready to assemble, fold half of the raspberry mixture into the whipped cream to create a pretty pink swirl. Divide between 4 glass bowls, layering the cream with the remaining raspberries. Top each with 3 raspberries and a mint leaf.