In a saucepan over medium heat, combine mulberries, granulated sugar, lemon juice, and zest. Stir gently until the berries soften, releasing their juices. Allow to simmer for 10–12 minutes until slightly thickened. Blend until smooth and strain through a fine sieve to catch any seeds. Set aside and let it cool completely.

In a small bowl, sprinkle the gelatin over cold water. Let it sit for 5–10 minutes until thick. Warm in the microwave for about 10 seconds until fully dissolved, avoiding overheating.

In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until creamy and lump-free.

Take a few spoonfuls of your cooled mulberry puree and stir into the melted gelatin to temper. Slowly mix this back into the remaining puree, stirring continuously to prevent clumps.

In a separate bowl, whip your cold heavy cream until soft peaks form. Stop before achieving stiff peaks to maintain that light texture.

Fold the mulberry puree into the cream cheese base until well combined. Gently fold in the whipped cream in batches with a spatula, ensuring the mixture remains airy and smooth.

Refrigerate for 30–45 minutes until slightly thickened but still spreadable for layering.