Grease a 9" springform pan with butter. Slice the ladyfingers in half, lengthwise and sprinkle liqueur along the cut side of the cookies. Lay the cookies cut side down along the bottom of the pan. Arrange a layer of the cookies around the sides of the pan, cut sides facing in. Set aside.

In a small saucepan, mix the water and gelatin and let stand for 2 minutes. Heat the gelatin mixture on low heat until the gelatin is completely dissolved. Stir the mixture occasionally. Remove the pan from the heat and add in 1/4 cup sugar, thawed raspberries, and lemon juice. Beat with a wire whisk until foamy. Chill in refrigerator for 20 minutes until the mixture starts to become thick.

During the last 5 minutes while the raspberry mixture is chilling, in the bowl of a standing mixer or with a handheld electric beater, beat the whipping cream on high until stiff peaks form. Carefully fold the raspberry mixture into the whipped cream until just combined. Pour the entire mixture into the ladyfinger prepared pan. Refrigerate for 4-5 hours until set.

Just before serving, beat 1 cup of whipping cream in the bowl of a standing mixer or with a handheld electric beater, on high speed, gradually adding in 2 tbsp. sugar, until stiff peaks form. Spread the whipped cream over the top of the Charlotte Russe.

Decorate with fresh raspberries as desired. Dot with sprigs of fresh mint (optional). Serve immediately. You can also tie a wide satin ribbon (as pictured above) to make this a beautiful presentation cake for a wedding shower or special occasion. Just add the ribbon to a well-chilled cake and keep refrigerated until just before serving. Remove ribbon before slicing.