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