• 200 g of mascarpone
  • 3 eggs
  • 100 g sugar
  • chopped zest of 1/4 untreated lime
  • 200 g blueberries
  • 10 pink Reims cookies
  • 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