Pick blueberries. If you can not find fresh, use frozen. Put it in a small skillet, put back the sugar and cook 10 minutes over high heat. After this capacity is necessary to remove and cool.
The remaining sugar, mix with cream and whisk until the sugar is completely dissolved. Then, still whisking, add the rum and mascarpone cheese. Once you have a homogeneous mass, remove it in the refrigerator for 30 minutes.
Cut the passion fruit in half and scraped the flesh using a teaspoon. Cookies are broken down into small pieces.
The transparent glass lay blueberry sauce, mascarpone cream and biscuit pieces, alternating layers. Top decorate pulp of passion fruit and mint leaves.