Holiday Charlotte
Yield
1 batchPrep
15 minCook
20 minReady
40 minTrans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
lady fingers
|
*
|
| 1 | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 8 | each |
egg yolks
|
*
|
| 1 | pound |
semi-sweet chocolate
melted, null, null |
|
| 1 | cup |
heavy whipping cream
whipped |
|
| 1 | x |
fruit
fresh, cut up |
* |
| ¼ | cup |
apple jelly
melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
lady fingers
|
*
|
| 237 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 8 | each |
egg yolks
|
*
|
| 453.6 | g |
semi-sweet chocolate
melted, null, null |
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 1 | x |
fruit
fresh, cut up |
* |
| 59 | ml |
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.
