Tiramisu with lychees and pink cookies (without gelatin)

Drain the can of lychees and reserve the juice in a bowl. Keep 6 whole lychees and cut the rest into pieces. Separate the eggs, whip the whites with a pinch of salt. Beat the yolks, add the mascarpone, and mix well. Incorporate the sugar.

One after the other, dip the cookies in the syrup and start filling your cups as follows: a layer of cookies, a layer of lychees, mascarpone cream, and then repeat. Chill for at least 3 hours.

To finish, before serving, decorate with crushed pink biscuits, a lychee, and a pink biscuit.