Ingredients Jump to Instructions ↓

  1. 1 Ladyfingers - (3-oz pkg)

  2. 1 cup 198g / 7oz Sugar

  3. 1/2 cup 118ml Water

  4. 8 Egg yolks

  5. 1 lb 454g / 16oz Semi-sweet chocolate - melted

  6. 1 cup 237ml Whipping cream - whipped Fresh cut peaches - apricots Pears - strawberries Raspberries - papaya and kiwi

  7. 1/4 cup 59ml Apple jelly - melted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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