Raspberry Charlotte - cooking recipe

Ingredients

1 (12 ounce) bag individually quick frozen raspberries, thawed
3/4 cup sugar, plus
extra sugar, for dusting pan
1 packet unflavored gelatin
1/4 cup cold cranberry-raspberry juice or 1/4 cup water
1 1/2 cups heavy whipping cream
2 (3 ounce) packages unfilled ladyfingers
10 ounces fresh raspberries (2 1/2 cups)

Preparation

Stir and press raspberries with back of wooden spoon through a strainer set over a bowl (you'll have about 1 1/3 cup puree).
Add sugar; stir until dissolved.
Sprinkle gelatin over juice in a medium saucepan.
Let stand 1 minute.
Then stir over medium heat until gelatin dissolves.
Add half the puree; heat until warm.
Stir into puree in bowl.
Refrigerate, stirring occasionally, 1 hr or until consistency of unbeaten egg whites.
Meanwhile lightly coat an 8 or 9\" Springform pan with nonstick spray.
Dust with sugar; shake out excess.
Lay strips of ladyfingers, rounded sides out, around inside of pan.
Cover bottom of pan with ladyfingers, flat sides down and trimmed to fit.
Beat heavy cream in large bowl with mixer on medium-high speed until soft peaks form.
Remove 1 cup and reserve.
Fold remaining whipped cream into raspberry puree until blended.
Remove 1 cup; reserve.
Spread remaining raspberry cream evenly in prepared pan.
Scrape reserved whipped cream into the bowl and fold into reserved raspberry cream until well blended.
Scrape on top of first mixture; spread carefully into an even layer.
Cover pan with plastic wrap and refrigerate overnight at least 4 hours.
UP TO 1 DAY BEFORE SERVING: Cover top of cake with a layer of raspberries, then remove pan sides.
Refrigerate until serving.