Serves6
- Active Time:15 min
- Start to Finish:50 min
March 2008
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
-
7
oz
savoiardi (crisp Italian ladyfingers)
-
1
tablespoon
Cognac or other brandy
-
1
pint
premium vanilla ice cream, melted
-
10
oz
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
-
Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
-
Purée raspberries with water, sugar, and lemon juice in a blender until smooth.
-
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.
-
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.
-
Serve charlotte with remaining raspberry sauce.
