---------- Recipe via Meal-Master (tm) v8.02
  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