Apricot crumble with faisselle & shortbread

Melt the butter in a pan, add the flour and crushed shortbread
Allow to cool and then using your hands mould into 4 large biscuits
Place on a baking tray and cook for 15 minutes at 150°C
Warm the Apricots with the honey in a pan.
Beat the egg whites until fluffy anf then add to the pan
Add the drained faisselle and the sugar to the pan and stir in
Place the Apricot mixture into the bottom of 6 bowls
Next add the faisselle mixture over the apricots
Allow to cool
Before serving break the shortbread crumble over the 6 bowls