Mascarpone and Caramel Cheesecake Pots

Place both the biscuits in a food processor and blend to breadcrumbs. Mix in the butter.

Whisk the egg whites until stiff and set aside.  Whisk together 2 egg yolks and sugar until pale and smooth, gently mix in the mascarpone. Fold in the egg whites. Gently stir in the caramel to give a marbled effect.

Divide half the biscuit crumb between 6 small glasses and add a layer of caramel cream, repeat the layers.  Dust with cocoa powder and extra amaretti biscuits, crushed to serve.