Peel and chop the shallots and garlic and fry them until they see glassy in olive oil.
Halve the cherry tomatoes and add to the shallots together with the basil and the tagatesse.
Cover and simmer for +/- 20 minutes. Herbs with pepper and salt.
Split the eggs and mix the egg yolks under the mascarpone together with the Parmesan cheese and 3 tablespoons of olive oil. Beat the egg whites until snow and carefully spatula under the mascarpone.
Spoon some pesto over it and half of the tomato sauce. Then half of the mascarpone, then another layer of tomato sauce and finally the remaining mascarpone. Let it rest in the fridge for at least 2 hours.
Cut the Vegan no Ham into pieces and sprinkle over the glasses.