1. In a food processor, puree the fruit.
2. Whip the cream until stiff.
3. With an electric whisk, soften the mascarpone for 2 minutes, beating constantly. Add the lychee puree and mix.
4. Add the whipped cream and gently mix until fully incorporated.
5. Break the chocolate into small pieces in a bowl. Melt the chocolate in a double boiler. Remove from heat.
6. Separate the egg whites from the yolks. Beat the egg whites until stiff.
7. Add the egg yolks to the melted chocolate, whipping to get a smooth mixture.
8. Using a spatula, gently fold in the beaten egg whites to maintain a fluffy texture.
9. Pour the chocolate mousse and lychee cream into glasses. Refrigerate for 2 hours before serving.