Strawberry Ice Cream Charlotte

Name: Strawberry Ice Cream Charlotte
Prep time: 35 min
Total time: 35 min
Yield: 12 slices.
Ingredients: 2 packages (3 ounces each) soft ladyfingers, split; 4 cups strawberry ice cream, softened if necessary; 1-3/4 cups strawberry sorbet, softened if necessary; 2 cups fresh strawberries, hulled; 2 tablespoons confectioners' sugar; 3/4 cup marshmallow creme; 1 cup heavy whipping cream

My family loves ice cream cake, so they were delighted when I first presented this dessert. It's light, delicious and has a festive presentation. —Scarlett Elrod, Newman, Georgia

Ingredients

2 packages (3 ounces each) soft ladyfingers, split
4 cups strawberry ice cream, softened if necessary
1-3/4 cups strawberry sorbet, softened if necessary
2 cups fresh strawberries, hulled
2 tablespoons confectioners' sugar
3/4 cup marshmallow creme
1 cup heavy whipping cream

Directions

Line the sides and bottom of an ungreased 9-in. springform pan with ladyfingers, rounded sides out; trim to fit, if necessary. (Save remaining ladyfingers for another use.)
Quickly spread ice cream into prepared pan; freeze, covered, 30 minutes. Spread sorbet over ice cream; freeze 30 minutes longer.
Meanwhile, place strawberries and confectioners' sugar in a food processor; process until pureed. Reserve 1/4 cup puree for swirling. Transfer remaining puree to a large bowl; whisk in marshmallow creme.
In a small bowl, beat cream until soft peaks form. Fold into marshmallow mixture. Spread evenly over sorbet; drizzle with reserved puree. Cut through puree with a knife to swirl. Freeze, covered, overnight.
Remove from freezer; carefully loosen sides from pan with a knife. Remove rim from pan. Serve immediately.

Originally published as Strawberry Semifreddo Shortcake in Holiday & Celebrations Cookbook 2014