Toss the berries, 2 tablespoons of sugar, and lemon juice
in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes.
Meanwhile, stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer
, beat the cream, remaining 2 tablespoons of sugar, and pinch of cinnamon
in another large bowl to soft peaks. Fold 1/4 of the cream into the mascarpone cheese to lighten. Fold in the remaining whipped cream
Using a slotted spoon, divide the berries among plates. Spoon the mascarpone cheese atop the berries. Sprinkle the meringue
cookies over top. Drizzle
the berry juices around the dessert and serve immediately.