Preparation time: 10 minutes
Cooking time: 15 minutes
Refrigeration time: 2 hours

You can use frozen raspberries or substitute a colorful seasonful fruit.

1. Cook the tapioca in boiling water with a few drops of green food coloring for 15 minutes, stirring regularly. Drain.
2. Peel and slice the bananas. Purée the bananas slices with the lemon juice and granulated sugar.
3. Mix together the mascarpone and icing sugar in a large bowl. Whisk until smooth and light.
4. With a spatula, stir in the banana purée.
5. Gently fold in the cooked, colored tapioca.
6. Beat the egg whites to stiff peaks, then fold them gently into the preceding mixture.
7. Gently add three-quarters of the raspberries.
8. Divide the mixture among glasses or dessert cups and refrigerate for 2 hours.

Just before serving

1. Divide the crumbled ladyfingers over the mousse with the remaining raspberries.
2. Add 2 mint leaves for garnish.