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