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Holiday Charlotte



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Holiday Charlotte

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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

Ingredients:

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

Serves:

1 (9-inch) c
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