Lemon cream pave

20 Servings

Ingredients

Quantity Ingredient
4 Eggs, separated
⅔ cup Granulated sugar
1 tablespoon Grated lemon rind
1 tablespoon Lemon juice
1 teaspoon Vanilla
⅔ cup All purpose flour
LEMON RUM SAUCE
⅓ cup Granulated sugar
⅓ cup Water
2 tablespoons Lemon juice
2 tablespoons Dark rum
LEMON CREAM
1 pack Unflavored gelatin
¼ cup Cold water
4 Egg yolks
¾ cup Sugar
1 tablespoon Grated lemon rind
¾ cup Lemon juice
4 ounces Cream cheese, softened
1 cup Whipping cream
GARNISH
1½ cup Whipping cream
2 tablespoons Sifted icing sugar
2 tablespoons Dark rum
10 Strawberries, halved
2 Kiwifruit, peeled and thinly sliced
1 Mango, peeled and thinly sliced
½ cup Toasted sliced coconut **
¼ cup Toasted chopped pistachios **

Directions

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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