1. Preheat the oven to 180?c/350F/Gas Mark 5. Brush the outside of four little pudding tins or small ramekins with half of the melted butter and place upside down on a baking sheet, cut each sheet of filo pastry into two 6 inch squares. Brush each pastry sheet with the remaining butter. Place a square of pastry over the prepared tin. Place another square at a right angle to the first. Repeat with the remaining tins. (It is important at this stage to make the top of the pastry as flat as possible as this will become the bottom). 2. Put the pastry into the preheated oven and bake for 15 minutes, cool slightly. Take the pastry cases off the tins or ramekins and place on a baking sheet. Return to the oven for 5 minutes. Place on a cooling rack and leave to cool. 3. Put the plums, red wine, water and sugar in a saucepan with the rosemary. Bring to the boil then simmer for 3 minutes, long enough to soften the plums without losing their shape. 4. Drain the plums and put half of them into a food processor (reserve the rest), for one minute or until thick and chunky. Return the juice to the saucepan. Boil for 5 - 8 minutes until syrupy. Reduce to 1/4 pint. Allow to cool, strain, chill and put to one side. 5. Mix together the mascarpone and Greek yoghurt and fold in the chopped processed plums. Pour the mixture into a shallow container, cover the surface with clingfilm. Chill for at least 2 hours. 6. To serve, scoop the yoghurt plum mixture into the pastry cases, drizzle with the syrup and top with reserved plums and crushed Amaretti biscuits NOTES : Chef - Amanda Grant