Quick Raspberry Charlotte

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.