Title: Holiday Charlotte
Categories: Dessert 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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