Preheat the oven to 160°C. Line the bottom of a 22 cm springform pan with baking paper.
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gradually add the sugar, mixing constantly until the mixture is thick, glossy, and firm.
Add the egg yolks one at a time, mixing briefly after each addition, just until combined.
Sift the flour and baking powder together. Add the dry ingredients to the egg mixture in several batches, gently mixing with a spatula to ensure the batter remains fluffy.
Add green food coloring or blended spinach and carefully mix until evenly colored.
Pour the batter into the prepared pan, smooth the top, and bake for approximately 45 minutes, until a toothpick inserted into the center comes out clean.
Let the baked sponge cake cool completely, then crumble it into small pieces.
Rinse the blueberries and allow to drain.
Whip the chilled cream with the mascarpone and powdered sugar until smooth and thick.
Pour half of the crumbled green sponge cake into the serving bowls.
Spread the cherry caramel, then the cream, and decorate. blueberries.
