*  Exported from  MasterCook  *
                          LEMON CREAM PAVE  %%%%%
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Eggs, separated
      2/3   c            Granulated sugar
    1       tb           Grated lemon rind
    1       tb           Lemon juice
    1       t            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
    1 1/2   c            Whipping cream
    2       tb           Sifted icing sugar
    2       tb           Dark rum
   10                    Strawberries, halved
    2                    Kiwifruit, peeled and thinly
    1                    Mango, peeled and thinly
      1/2   c            Toasted sliced coconut **
      1/4   c            Toasted chopped pistachios
   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
   **  Toast coconut and pistachios on separate baking sheets in 350 F
   oven for 5 minutes or until golden.
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