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QUICK RASPBERRY CHARLOTTE Recipe

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This recipe for QUICK RASPBERRY CHARLOTTE is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 oz. lady fingers (savoiardi Italian, crisp)
1 tablespoon Cognac or other brandy
1 pint vanilla ice cream, melted
10 oz. . frozen raspberries (not in syrup)
1 cup water
Rounded ¼ cup sugar
1 ½ teaspoons lemon juice
¾ cup chilled heavy cream or cool whip
Directions:
Directions:
Layer lady fingers in soufflé dish. Stir Cognac into melted ice cream, and pour over cookies. Let stand 10 minutes. Puree raspberries with water, sugar and lemon juice in blender until smooth. Beat cream with electric mixer or whisk until it just holds stiff peaks, then add ¾ cup raspberry sauce and continue to beat until mixture holds soft peaks. Lightly press on cookies with a spatula to compact slightly, then drizzle ½ cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered in freezer 30 minutes. Serve with remaining raspberry sauce.

 

 

 

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