CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Desserts, Holiday |
1 |
(9-inch) c |
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 |
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
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”