Quick Raspberry Charlotte

Name: Quick Raspberry Charlotte
Ingredients: 7 ounces; (crisp Italian ladyfingers); 1 tablespoon Cognac or other brandy; 1 pint premium vanilla ice cream, melted; 10 ounces frozen raspberries (not in syrup); 1 cup water; Rounded 1/4 cup sugar; 1 1/2 teaspoons fresh lemon juice; 3/4 cup chilled heavy cream; 7- to 8-inch souffle dish

10 ingredients

5 steps

Ingredients

7 ounces
(crisp Italian ladyfingers)
1 tablespoon Cognac or other brandy
1 pint premium vanilla ice cream, melted
10 ounces frozen raspberries (not in syrup)
1 cup water
Rounded 1/4 cup sugar
1 1/2 teaspoons fresh lemon juice
3/4 cup chilled heavy cream
7- to 8-inch souffle dish

Directions

1

Layer ladyfingers in souffle dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
2

Puree, raspberries with water, sugar, and lemon juice in a blender until smooth.
3

Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
4

Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
5

Serve charlotte with remaining raspberry sauce.