Not for the faint-hearted, this HARIBO Strawberry dessert is right on cue for summertime treats

To finish 

12 HARIBO Giant Strawbs

4 mini meringues (crushed)

6 small strawberries halved 

6 HARIBO Strawberry Softies, halved

To serve

4 330ml tumblers 

To make the Strawberry Softies Jelly 

Combine the HARIBO Strawberry Softies and the diced strawberries in a large microwave safe bowl. Microwave in 30 second bursts until the HARIBO Strawberry Softies expand. Keep watching the microwave during the burst to make sure the bowl does not overflow.   Remove the bowl from the microwave and stir with a spoon until the HARIBO Strawberry Softies dissolve. Place in the fridge to cool.  

To make the Shortbread Base 

Crush the shortbread into a fine crumb, you can do this in the bowl of a food processor, or use a reusable plastic bag and rolling pin to crush.  Combine the melted butter into the Shortbread crumbs. Till you have a ret sand like consistency. 

To make the Cheesecake Mousse:

Pour the double cream into a bowl and whisk with an electric mixer until it’s thickened to soft peaks. Place the cream cheese, icing sugar and the vanilla in a separate bowl, then whisk for 2 mins with an electric mixer until smooth and starting to thicken Tip in the double cream and fold it into the cream cheese mix. 

To assemble the pots

Place 1/4 of the Shortbread Biscuit base in the bottom of a glass (I used 330ml tumblers).  Gently press 4 of the HARIBO Giant Strawbs into the sides of the tumbler.  Make sure to stick the flat side to the glass.

Divide the cheesecake mousse into the four tumblers. Smoothing down the top.  Spoon the HARIBO Strawberry Softies Jelly on top of the cheesecake mousse.  At this point you should refrigerate till the jelly top has set. 

To serve:

Remove the pots from the fridge and crumble on the meringue, top with the strawberry halves and the halved HARIBO Strawberry Softies.