- 7-10 slices White Bread, crusts removed
- 1/2 cup Granulated Sugar
- 12 ounces Raspberries
- 6 ounces Blackberries
- 6 ounces Strawberries, cut into a similar size to the other fruit
- Whipped Cream
Line the bottom of a large bowl bowl with a circular slice of bread.
Line the sides of the bowl with more slices so they fit snuggly.
Add the sugar and 2 tablespoons water to a large saucepan over medium-low heat and heat until the sugar melts and cook for a few minutes until it starts to thicken.
Stir in the fruit so it is well coated with the sugar liquid and cook for 2 minutes, until the fruit has released some of its juices.
Spoon the fruit into the bread-lined bowl, reserving the liquid.
Top the bowl of fruit with more bread, covering evenly. Place a plate that fits on top and weigh down with a heavy can. Refrigerate for 8 hours.
Strain the leftover juice, cover and refrigerate.
Run a knife between the bread and the bowl to help release and turn out onto a serving dish. Brush the the outside of the bread with the rest of the fruit juice.
Serve with a side of whipped cream and juice.