Holiday charlotte

Yield: 1 (9-inch) c

Measure Ingredient
1 pack Ladyfingers (3-oz pkg)
1 cup Sugar
½ cup Water
8 \N Egg yolks
1 pounds Semi-sweet chocolate melted
1 cup Whipping cream; whipped
\N \N Fresh cut peaches, apricots
\N \N Pears, strawberries,
\N \N Raspberries, papaya and kiwi
¼ cup Apple jelly, melted

Separate ladyfingers and line bottom and sides of 9-inch charlotte mold or bowl. Combine sugar and water in small saucepan. Bring to boil. Boil 2 minutes. Cool. Beat egg yolks in large bowl. Gradually beat in sugar syrup. Blend in melted chocolate. Fold in whipped cream. Turn into ladyfinger- lined pan to within 1 inch of rim. Chill until set. When ready to serve, remove cake from mold. Fill top of cake with fruit, then brush fruit with melted apple jelly.

Created by: Le Petit Four, Los Angeles (C) 1992 The Los Angeles Times

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