Quick Raspberry Charlotte |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here. 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 |
Directions:
1. Layer ladyfingers in 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.
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