Mix the mascarpone, 50 g sugar, and egg yolks until creamy
Add the lemon zest and mix again
Beat the egg whites until stiff and fold them gently into the mixture, lifting the mass to avoid breaking the whites
Prepare the coulis: mix 150 g of blueberries with 50 g of sugar
Assemble the verrines: place 2 broken pink cookies in each glass
Add some coulis and then put a little mascarpone cream on top
Add a little more coulis, some fresh fruit, and another layer of cream
Chill for at least 1 hour
Just before serving, crumble a pink cookie on the glasses and place some fresh fruit on the top
