INGREDIENTS

INSTRUCTIONS

Perfect for a crowd, this refreshing dessert can be made up to 2 days
ahead. "PAVE" refers to the dessert's flat square shape, imitating tiles or
paving stones. If you have time, it's fun to decorate each square
differently.
Grease 15 x 10 inch jelly roll pan; line with parchment paper. Grease paper
and sprinkle lightly with flour. Set aside. In bowl, beat egg yolks with
sugar until light and fluffy; beat in lemon rind and juice and vanilla. In
separate bowl, beat egg whites until stiff but not dry peaks form; fold
into yolk mixture. Gently fold in flour until thoroughly mixed. Spread in
prepared pan; bake in 350 F oven for 15-20 minutes or until golden and cake
springs back when lightly touched. Let cool in pan.
LEMON RUM SAUCE:  In saucepan, combine sugar, water and lemon juice;bring
to boil. Boil for 1 minute; stir in rum. Brush over cake.
LEMON CREAM:  In saucepan, sprinkle gelatin over cold water; let stand for
5 minutes to soften. Over low heat, warm gelatin gently just until
dissolved. Meanwhile, in bowl, beat egg yolks with sugar until light;beat
in lemon rind and juice. Beat in gelatin mixture. Return to saucepan and
cook over low heat for 5-6 minutes or until barely thickened; let cool
slightly.  In large bowl, beat cheese until light;beat in lemon mixture.
Let cool to room temperature just until starting to thicken. Whip cream;
fold into lemon mixture. Spread evenly over cake. Refrigerate for at least
2 hours or up to 2 days.  Cut into squares.
GARNISH:  Whip cream; beat in sugar and rum.  Spoon into pastry bag and
pipe decoratively onto each square. Garnish squares attractively with
strawberries, kiwifruit, mango, coconut and pistachio. Makes 20 servings.
**  Toast coconut and pistachios on separate baking sheets in 350 F oven
for 5 minutes or until golden.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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