Holiday Charlotte Recipe
Yield: 1 (9-inch) cRecipe by luhu.jp
Ingredients:
1 package: Ladyfingers, 3-oz pkg
1 cup: Sugar,
1/2 cup: Water,
8: Egg yolks,
1 lbs: 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
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
(C) 1992 The Los Angeles Times
Source from luhu.jp
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
Source from luhu.jp