Lemon Breton Mousse Parfait

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Crush the Breton cookies into fine crumbs and set aside
Separate the egg whites from the yolks
In a large bowl whisk the egg yolks with sugar until pale and fluffy
Add the mascarpone to the egg yolk mixture and whisk until smooth
Pour in the lemon juice and mix well
In a separate bowl beat the egg whites until stiff peaks form
Gently fold the beaten egg whites into the mascarpone mixture
In serving glasses layer the crushed cookies and mousse mixture alternating until all ingredients are used
Refrigerate for at least 2 hours
Before serving sprinkle remaining cookie crumbs on top for added crunch