Separate 6 egg whites from the yolks 🥚.
Mix your 6 egg yolks with 100g sugar.
Beat your egg whites and incorpore slowly with the mascarpone mixture.
In another bowl crush 150g of tea biscuits 🍪 (any brand can work, I used gluten free ones).
Add 50g melted vegan spreadable 🌱(I like @naturali in @planetorganic in London or @vitaquell_1922 in @naturalia_magasins_bio in France) and crush your biscuits and spreadable.
Pour your biscuit preparation into individual ramekins. Then add your mascarpone eggs mixture.
You can add chocolate 🍫 on top (I prefer just a basic cocoa) and put in the fridge for at least 3 hours.