Photo by Romulo Yanes
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Recipe information
Total Time
50 min
Yield
6 servings
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
Special Equipment
7- to 8-inch soufflé dish
Preparation
Step 1
Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
Step 2
Purée, raspberries with water, sugar, and lemon juice in a blender until smooth.
Step 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.
Step 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.
Step 5
Serve charlotte with remaining raspberry sauce.
Recipe notes
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