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---------- Recipe via Meal-Master (tm) v8.02


Categories: Desserts, Holiday

Yield: 1 (9-inch) c

1 pk Ladyfingers (3-oz pkg)
1 c Sugar

1/2 c Water

8 Egg yolks
1 lb Semi-sweet chocolate

- melted

1 c Whipping cream; whipped

Fresh cut peaches, apricots
Pears, strawberries,
Raspberries, papaya and kiwi

1/4 c 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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