Charlotte Russe de Raspberry

Here's a delicious do-ahead dessert, a showstopper designed for serving a crowd. MORE + LESS -

Dessert

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1

Grease 9-inch springform pan with butter. Split ladyfingers lengthwise. Sprinkle cut surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan).
2

In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and raspberries; beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.
3

Gently fold cooled raspberry mixture into whipped cream. Pour into ladyfinger-lined pan. Refrigerate 4 hours or until mixture is set.
4

Meanwhile, heat oven to 350°F. Place butter in shallow baking pan. Place pan in oven for 1 to 2 minutes or until butter is melted. Add almonds; stir until well coated. Bake at 350°F. for 8 to 10 minutes or until almonds are light golden brown, stirring occasionally. Remove from oven. Sprinkle with 2 tablespoons sugar; stir to coat. Cool completely.
5

In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar; beat at high speed until stiff peaks form. Garnish top of dessert with whipped cream and sugared almonds. Store in refrigerator.

Charlottes are molded desserts. The mold is lined with cake and filled with fruit and custard or cream mixed with gelatin. Charlotte russe, made with ladyfingers and rich Bavarian cream, is served with fruit sauce. In our version, raspberries are combined with the cream filling, and toasted almonds add the final touch.
Chilled charlottes must set for hours in the refrigerator, so they are good do-ahead desserts. Prepare this charlotte up to 12 hours in advance.