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Epicurious
Bon Appétit

Quick Raspberry Charlotte

By Andrea Albin

4.2

(9)

Two servings of raspberry charlotte blanketed in raspberry sauce with a spoon in each dish.
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

  1. 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.

TagsPastriesDessertCognacBrandyAlcoholBeveragesFrenchEuropeanRaspberryBerryFruitNut FreeMake AheadEasyNo-CookBlenderFood ProcessorStand MixerElectric MixerBon Appétit

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