Quick Raspberry Charlotte
An elegant dessert featuring layers of Italian ladyfingers soaked in Cognac and ice cream, topped with a cloud of raspberry-infused whipped cream. Perfect for a sophisticated dinner party.
Ingredients
- •7 ounces savoiardi (crisp Italian ladyfingers)
- •1 tablespoon Cognac or other brandy
- •1 pint premium vanilla ice cream
- •10 ounces frozen raspberries
- •1 cup water
- •¼ cup sugar
- •1½ teaspoons fresh lemon juice
- •¾ cup chilled heavy cream
- •1 piece soufflé dish
Cooking Instructions
- 1.
Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
10 min
- 2.
Purée, raspberries with water, sugar, and lemon juice in a blender until smooth.
5 min
- 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.
10 min
- 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.
30 min
- 5.
Serve charlotte with remaining raspberry sauce.
5 min
