Instructions: Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead. "PAVE" refers to the desserts flat square shape, imitating tiles or paving stones. If you have time, its 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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