Lemon cream pave %%%%%
Yield: 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.
