Entertaining With Friends – Metropolis Events’ Winter Trifle Lemon Cheesecake Mousse

by | Made, Recipes


Metropolis Events
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At this time of the year our thoughts turn to all things sweet and delicious and this Winter Trifle lemon Cheesecake Mousse, Rhubarb Jelly, Pecan Crumble and Roasted Strawberries certainly is mouthwatering and a beautiful addition to your dinner table. Wow your party guests or just make it as a special dessert for a decadent Saturday night in with just the two of you.

Makes 10 serves in 380 ml glass tumblers.

Cheesecake Mousse

250 grams cream cheese

150 grams sour cream

120 grams sugar

3 eggs

1 tsp vanilla

½ cup lemon juice

400 grams cream (whipped)

5 leaves gelatin (soaked in cold water)

Rhubarb Jelly

1 bunch rhubarb

400 grams raspberries frozen

200 mls water

300 grams sugar

8 leaves gelatin

Pecan Crumble

125 grams, unsalted butter, softened

1/4 cup light-brown sugar

1/4 cup granulated sugar

1 cup pecans, toasted and chopped

3/4 cup old-fashioned oats

3/4 cup plus 1 tablespoon all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

Pinch of salt

1 cup shredded coconut

Roasted Strawberries

2 punnets of strawberries

50 grams castor sugar


Rhubarb Jelly

Remove green tops from rhubarb and chop into 2cm chunks

Place in a pot with sugar and mix to coat the rhubarb

Heat on medium and cook until just tender

Add frozen raspberries and 200mls of water continue to cook until glossy

Blend in food processor until smooth, pass through sieve

Soak gelatin leaves in cold water until completely soft, drain off water

Add to hot rhubarb puree

Pour rhubarb jelly into glass tumblers

Refrigerate for at least two hours.

Pecan Crumble

Preheat oven to 325 degrees Celsius

Grease 30cm rectangle baking tray and line

Cream butter and sugar until smooth

Add pecans, coconut, oats, flour, baking powder, cinnamon, and salt

Stir until mixture begins to form large clumps

Transfer mixture to baking tray spread in a single layer

(Clumps should be close together)

Bake until golden brown, about 25 minutes

Let cool completely on a wire rack

Using your hands, break into small pieces

Cheesecake Mousse

Place cream cheese into the bowl a stand mixer with paddle attachment and mix until smooth

Add sour cream, sugar, vanilla and lemon juice, mix until combined

Add eggs one at a time, mix until combined

Gently fold whipped cream into the mixture

Pour into piping bag for assembly.

Roasted Strawberries

Toss the strawberry halves with sugar and roast for 6 mins 180 degrees Celsius.


Pipe cheesecake mousse into glass 3cm high

Top with pecan crumble 1cm high

Add one tablespoon strawberry mixture to finish.

Ms Polka Dot says: This looks so fresh and creamy all at the same time – definitely one to add to your dessert skills!

Metropolis Events: Located at the popular Southgate precinct on the banks of the Yarra and boasting some of Melbourne’s best views, Metropolis Events provides a stunning new venue for sophisticated and elegant celebrations that wedding dreams are made of.

Image by David Cooke Photography

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