What to Cook This Weekend: Quick Raspberry Charlotte

Is it spring in your neighborhood? Yep, me either. But, let's pretend it is. This light and luscious recipe from Gourmet should help.

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

Directions:
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.

--KitchenMaus