Lemon Cream Pave
Ingredients| 4 eggs, separated 2/3 cup granulated sugar 1 tbsp grated lemon rind 1 tbsp lemon juice 1 tsp vanilla 2/3 cup all purpose flour 1 lemon rum sauce 1/3 cup granulated sugar 1/3 cup water 2 tbsp lemon juice 2 tbsp dark rum 1 lemon cream 1 package unflavored gelatin 1/4 cup cold water 4 egg yolks 3/4 cup sugar 1 tbsp grated lemon rind 3/4 cup lemon juice 4 oz cream cheese, softened 1 cup whipping cream 1 garnish 1 1/2 cup whipping cream 2 tbsp sifted icing sugar 2 tbsp dark rum 10 strawberries, halved 2 kiwifruit, peeled and thinly sliced 1 mango, peeled and thinly sliced 1/2 cup toasted sliced coconut ** 1/4 cup toasted chopped pistachios ** |
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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.
Servings:
20
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