---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HOLIDAY CHARLOTTE
 Categories: Desserts, 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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