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Quick Raspberry Charlotte|
Ingredients: 7 ounces savoiardi (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 |
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1. Layer ladyfingers in a 7- to 8-inch soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
2. Purée 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.
Serves 6.