Steps

1. Cut your La Fallue brioche into slices
2. Separate the egg whites from the yolks.
3. Beat the yolks with the powdered sugar until the mixture turns white
4. Add the mascarpone
5. Beat the egg whites until stiff. Gradually fold them into the mascarpone mixture
6. In each verrine, crumble La Fallue, divide the raspberries and the mascarpone mixture
7. Add a raspberry and a little lime zest on top
8. Keep in a cool place for at least 1 to 2 hours 
9. Enjoy !