For the blinis
Mix the sugar with the zest. Sift the flour and baking powder in a bowl and add the sugar. In another bowl mix the egg yolks, melted butter and milk. Add in the dry mixture until a thick batter is formed and set aside.
Beat the egg whites with a pinch of sugar and salt to create a stiff meringue and gently fold into the batter. Let the mixture rest for 5-10 minutes.
Heat the olive oil in a large pan. Add 2 tbsp of batter for each pancake (diameter: 10cm each). Cook each pancake for 2 minutes on each side. Keep the pancakes warm.
For the filling
Place all ingredients in a bowl except the raspberries and mix very well until creamy.
For the lemon sauce
Place the lemon zest and sugar in a food processor and mix until ingredients are blended. Add the lemon juice and eggs and blend until smooth. Slowly add the butter to the mixture. Place the mixture in the top bowl of a double boiler and cook over simmering water for about 15 minutes until thick. Let the sauce cool for about 30 minutes.
Stack 4 blinis and top with creamy filling. Scatter the raspberries on the filling and stack another 4 blinis on top of that. Drizzle with the lemon sauce and top with a few more raspberries. Sprinkle with icing sugar, garnish with mint leaves and serve.