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Try Sharon's dessert from week 2 of COME DINE WITH ME AUSTRALIA series 2.
Grease 8 holes of shallow patty pan tin.
Place butternut biscuits on these and cook at 180 degrees in the oven for 5 mins or until soft when touched.
Remove and gently press bickies into holes using the back of a teaspoon and leave to cool.
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.
When ready to serve take out of pan and decorate with a dab of whipped cream and a curl of lemon rind.
Melt Toblerone chocolate either in microwave or in a pan on low heat.
Mix in egg yolks one at a time and beat until smooth and thick.
Fold in whipped cream then softly beaten egg whites.
Pour into glasses and refrigerate several hours then serve with a dollop of cream and chocolate curls.
Homemade Strawberry Ice-Cream:
Puree strawberries in a blender and place in a bowl.
Lightly whip the cream and fold into the puree.
Add the sugar and mix.
Whip egg whites until stiff then fold into mixture.
Pour into a container and freeze overnight.
To serve, garnish with strawberry slices.
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