Holiday charlotte
1 (9-inch) c
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Ladyfingers (3-oz pkg) |
| 1 | cup | Sugar |
| ½ | cup | Water |
| 8 | Egg yolks | |
| 1 | pounds | Semi-sweet chocolate melted |
| 1 | cup | Whipping cream; whipped |
| Fresh cut peaches, apricots | ||
| Pears, strawberries, | ||
| Raspberries, papaya and kiwi | ||
| ¼ | cup | Apple jelly, melted |
Directions
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