Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
-**

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.

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