Holiday Charlotte2

Recipe Ingredients

1		Ladyfingers - (3-oz pkg)
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Water
8		Egg yolks
1 lb	454g / 16oz	Semi-sweet chocolate - melted
1 cup	237ml	Whipping cream - whipped
		Fresh cut peaches - apricots
		Pears - strawberries
		Raspberries - papaya and kiwi
1/4 cup	59ml	Apple jelly - melted

Recipe Instructions

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

Source:
Chris Kent Digital Equipment Corp., Western Research Lab, Pa

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