Easy Raspberry Charlotte

Yield : 6 servings

Time: 15 minutes prep; 3 hours total

Music Selection: Mary Poppins – Spoonful of Sugar

“A Merry Song Will Move The Job Along – For a Spoon full of Sugar Helps..” so says Mary Poppins! I think she is right. This is a super simple recipe with a few spoon fulls of sugar to help your day or evening go well – creamy, light raspberry with a sorbet quality!

Ingredients:

7 oz (200 g) package of lady fingers

3 Tbsp brandy or Cognac

2 pints (1 L, about 4 cups) quality vanilla ice cream (made with cream, if you can find it)

10 oz (about 3 cups) frozen raspberries, not in syrup

1 cup water

1 ½ tsp lemon juice

½ cup sugar

2 cups heavy cream

Directions:

In large, flat casserole dish, place a layer of lady fingers as tightly fit, as you can. In separate bowl, let ice cream melt and then mix in the brandy. Pour the melted ice cream over the lady fingers and let stand.

In the meantime, pure’e the raspberries, water, sugar and lemon juice until smooth in a blender.

In a separate bowl, beat the heavy cream until it holds stiff peaks. Add in ¾ cup of the raspberry sauce and beat until soft peaks form.

Lightly press the ladyfingers down with a spatula and then drizzle ½ cup of the remaining raspberry sauce over the lady fingers. Next, pour the raspberry cream on top and level it off. Cover and let sit in fridge, if you have the time, for another 2 – 3 hours. Then, place in freezer for about 30 minutes, not much longer or the dessert will be frozen like ice cream.

Serve charlotte on individual plates and top with additional whipping cream and raspberry sauce!

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