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Mini lemon cheesecake, toblerone mousse and homemade strawberry ice-cream

Try Sharon's dessert from week 2 of COME DINE WITH ME AUSTRALIA series 2.


  • Cheese Cake

  • 1 packet butternut snap biscuits

  • 125g of cream cheese

  • 2 tbsp icing sugar

  • 2 tsp fresh lemon juice, and keep rind

  • Jar of lemon butter

  • Whipped cream for garnishing

  • Toblerone Mousse

  • 250g Toblerone milk chocolate

  • 5 eggs, separated

  • 1 cup cream, whipped

  • Homemade Strawberry Ice-Cream

  • 2 cups strawberries

  • 450 ml cream

  • 1.5 cups castor sugar

  • 6 egg whites


  • Cheese Cake:

  • 1.

    Grease 8 holes of shallow patty pan tin.

  • 2.

    Place butternut biscuits on these and cook at 180 degrees in the oven for 5 mins or until soft when touched.

  • 3.

    Remove and gently press bickies into holes using the back of a teaspoon and leave to cool.

  • 4.

    Beat cream cheese, icing sugar and lemon juice with electric mixer until smooth. Place a tablespoon of lemon butter onto each biscuit, top with cream cheese mixture and put in the fridge until firm.

  • 5.

    When ready to serve take out of pan and decorate with a dab of whipped cream and a curl of lemon rind.

  • Toblerone Mousse:

  • 1.

    Melt Toblerone chocolate either in microwave or in a pan on low heat.

  • 2.

    Mix in egg yolks one at a time and beat until smooth and thick.

  • 3.

    Fold in whipped cream then softly beaten egg whites.

  • 4.

    Pour into glasses and refrigerate several hours then serve with a dollop of cream and chocolate curls.

  • Homemade Strawberry Ice-Cream:

  • 1.

    Puree strawberries in a blender and place in a bowl.

  • 2.

    Lightly whip the cream and fold into the puree.

  • 3.

    Add the sugar and mix.

  • 4.

    Whip egg whites until stiff then fold into mixture.

  • 5.

    Pour into a container and freeze overnight.

  • 6.

    To serve, garnish with strawberry slices.

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