Generated by FOOD-Search (http://punkabbestia.com/food-search)

FOOD-Search Directory | Previous file | Next file

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


Title: HOLIDAY CHARLOTTE

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




Hosted by punkabbestia.com (http://punkabbestia.com)