Line bottom and side of 13 x 9-inch
pan with ladyfinger halves, split sides up; set aside. Reserve about 8
of the raspberries for garnish. Pour remaining raspberries and syrup
through sieve and into medium saucepan, discarding seeds in sieve. Cook
raspberries and syrup over medium heat, stirring constantly, until
mixture just begins to boil. Remove from heat.
In small bowl thoroughly combine
sugar and cornstarch. Gradually stir into hot raspberry mixture. Return
to medium heat. Cook and stir until mixture thickens and is clear.
Remove from heat. Transfer to bowl. Refrigerate until cool, stirring
occasionally.
Spoon and spread a third of the ice
cream into ladyfinger-lined pan. Top with cooled raspberry mixture.
Cover and freeze until firm.
Top with additional third ice cream
and 1 cup of the warm fudge sauce. Cover and freeze until firm.
Top with remaining ice cream.
Garnish with remaining 1/2 cup fudge sauce and reserved raspberries.
Cover and freeze several hours or overnight.
10
to 12 servings
