Coupe Rose d'Amour

1 250g pot of mascarpone
3 eggs
20g of sugar
30g of Fossier's Biscuits Roses, powdered
1 drop of pink food colouring
a few of Fossier's Raspberry Macarons
some lychees

1. Mix the sugar and the Biscuits Roses powder with the egg yolks.
2. Add the mascarpone, and beat the egg whites until stiff (don't forget a pinch of salt!).
3. Once it begins to be mousse-like, add the pink food colouring. Stir gently until the colour is uniform. 
4. Put lychees at the bottoms of 4 glasses, and the mascarpone cream, and then the raspberry macarons, then the rest of the mascarpone cream. 
5. Let it rest in the fridge for 3-4 hours and enjoy!