How to make

1. to make your own meringue nest, which 2 egg whites and slowly add 120g caster sugar, beat until thick. Place spoonfuls of mix on to a lined baking tray and cook at 100℃ for about an hour until dry. TIP: leave the oven door a jar

2. Beat the mascarpone and add the double cream and sugar, whisk until thick

3. Chop the strawberries

4. Break the meringue and roughly biscuits

5. Fold the strawberries and meringue into creamy mixture

6. Reserve a small amount of biscuit for the top of the pudding and carefully stir the rest in.

7. Place in individual bowls or a large serving dish and sprinkle with the remains biscuits

Chill before serving.

This Recipe was demonstrated in Our free Thursday class hosted by Chelsea Theatre . Click the link below for a list of the recipes in the weeks a head and to register for the ingredients to cook along!