Makes 1 (9 inch) cake. Decorate the top of this festive dessert with a pattern of assorted fresh or canned fruit.

1 (3 oz.) pkg. ladyfingers
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 ladyfingerlined 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