Quick Raspberry Charlotte
['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', '7- to 8-inch soufflé dish']
Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
Purée, raspberries with water, sugar, and lemon juice in a blender until smooth.
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.
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.
Serve charlotte with remaining raspberry sauce.
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