Name: Lemon Cream Pave
Ingredients: 4 Eggs, separated; 2/3 c Granulated sugar; 1 tb Grated lemon rind; 1 tb Lemon juice; 1 ts Vanilla; 2/3 c All purpose flour; LEMON RUM SAUCE; 1/3 c Granulated sugar; 1/3 c Water; 2 tb Lemon juice; 2 tb Dark rum; LEMON CREAM; 1 pk Unflavored gelatin; 1/4 c Cold water; 4 Egg yolks; 3/4 c Sugar; 1 tb Grated lemon rind; 3/4 c Lemon juice; 4 oz Cream cheese, softened; 1 c Whipping cream; GARNISH; 1 1/2 c Whipping cream; 2 tb Sifted icing sugar; 2 tb Dark rum; 10 Strawberries, halved; 2 Kiwifruit, peeled and thinly sliced; 1 Mango, peeled and thinly sliced; 1/2 c Toasted sliced coconut **; 1/4 c Toasted chopped pistachios **

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Fruits, Grains		Lemon, Desserts	20	Servings

INGREDIENTS

4		Eggs, separated
2/3	c	Granulated sugar
1	tb	Grated lemon rind
1	tb	Lemon juice
1	ts	Vanilla
2/3	c	All purpose flour
		LEMON RUM SAUCE
1/3	c	Granulated sugar
1/3	c	Water
2	tb	Lemon juice
2	tb	Dark rum
		LEMON CREAM
1	pk	Unflavored gelatin
1/4	c	Cold water
4		Egg yolks
3/4	c	Sugar
1	tb	Grated lemon rind
3/4	c	Lemon juice
4	oz	Cream cheese, softened
1	c	Whipping cream
		GARNISH
1 1/2	c	Whipping cream
2	tb	Sifted icing sugar
2	tb	Dark rum
10		Strawberries, halved
2		Kiwifruit, peeled and thinly sliced
1		Mango, peeled and thinly sliced
1/2	c	Toasted sliced coconut **
1/4	c	Toasted chopped pistachios **

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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