Lemon Cream Pave
Description
This elegant Lemon Cream Pav is a show-stopping dessert that balances the lightness of a genoise sponge with the richness of a set lemon cream. The cake is soaked in a bright lemon-rum syrup, adding depth and moisture, while the creamy filling offers a smooth, tangy contrast. Topped with piped whipped cream and an array of fresh fruits like strawberries, kiwi, and mango, this pav is visually stunning and deliciously refreshing. It is perfect for brunches, summer gatherings, or any occasion where you want to impress guests with a homemade yet sophisticated treat.Ingredients
Directions
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Preheat oven to 350F (175C). Grease a 15x10 inch jelly roll pan, line with parchment paper, grease the paper, and sprinkle lightly with flour. Set aside.
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In a large bowl, beat egg yolks with the granulated sugar until light and fluffy. Beat in the grated lemon rind, lemon juice, and vanilla.
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In a separate clean bowl, beat egg whites until stiff but not dry peaks form.
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Gently fold the beaten egg whites into the yolk mixture in three additions.
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Gently fold in the flour until thoroughly mixed, being careful not to deflate the batter.
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Spread the batter evenly into the prepared pan. Bake for 15-20 minutes or until golden and the cake springs back when lightly touched.
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Let the cake cool completely in the pan on a wire rack.
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While the cake cools, make the Lemon Rum Sauce: In a small saucepan, combine granulated sugar, water, and lemon juice. Bring to a boil.
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Boil the syrup for 1 minute, then remove from heat and stir in dark rum.
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Once the cake is cool, remove from the pan. Brush the Lemon Rum Sauce evenly over the entire surface of the cake.
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To make the Lemon Cream: In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 5 minutes to soften.
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Warm the gelatin mixture over low heat, stirring gently just until dissolved.
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In a bowl, beat egg yolks with sugar until light. Beat in grated lemon rind and lemon juice.
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Beat the dissolved gelatin mixture into the egg yolk mixture.
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Return the mixture to the saucepan and cook over low heat for 5-6 minutes, stirring constantly, until it barely thickens. Let cool slightly.
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In a large bowl, beat softened cream cheese until light. Beat in the cooled lemon mixture.
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Let the cream mixture cool to room temperature until it just starts to thicken.
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Whip whipping cream until stiff peaks form. Fold the whipped cream into the lemon-cheese mixture.
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Spread the lemon cream evenly over the syrup-brushed cake. Refrigerate for at least 2 hours, or up to 2 days, to set.
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To garnish: Whip whipping cream with sifted icing sugar and dark rum until stiff peaks form.
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Spoon the whipped cream into a pastry bag and pipe decoratively onto the chilled cake squares.
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Cut the pav into squares and garnish attractively with halved strawberries, thinly sliced kiwifruit, thinly sliced mango, toasted sliced coconut, and toasted chopped pistachios.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 61.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 14.4g5%
- Dietary Fiber 0.3g2%
- Sugars 8.1g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Make Ahead:** This dessert holds up well and can be made up to 2 days in advance. Keep refrigerated until serving.
**Definition:** "Pav" refers to the dessert's flat square shape, imitating tiles or paving stones. It is fun to decorate each square differently if you have time.
**Syrup Tip:** If you prefer a non-alcoholic version, you can omit the rum from the syrup and garnish, or use rum extract for flavor.
**Fruit Variations:** Feel free to substitute the fruits with whatever is in season, such as blueberries, raspberries, or peaches.
**Safety:** Ensure the lemon cream mixture is cooked sufficiently to set the gelatin and pasteurize the eggs, but do not boil vigorously as it may break the emulsion.
