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 180ºC oven for 5 minutes or until golden.