Mix pineapple, together with the lemon juice, 30 g sugar and rum. Raspberries are broken with 70 g of sugar while maintaining 3-4 tablespoons decoration. In a saucepan put 50 ml water with 85 g of sugar, allow to boil for 1-2 minutes. Egg whites are broken down gradually added and vrelo syrup Beat until cool. The cream was stirred and added to egg whites. Mix carefully and this mixture was molded in a separate bowl, 350 g, in which is placed the pineapple. To the remaining mixture was added raspberries. Pour a little of the pineapple mixture into the cups, then it less than raspberry and then again from the pineapple mixture. On top is placed a spoonful of raspberry mousse. Decorated with raspberries and mint.