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Holiday Charlotte

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts

1  package  Ladyfingers (3-oz pkg)
1  cup  Sugar
1/2  cup  Water
8    Egg yolks
1  pound  Semi-sweet chocolate, melted
1  cup  Whipping cream, whipped
    Fresh cut peaches, apricots
    Pears, strawberries
    Raspberries, papaya and kiwi
1/4  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

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