This tasty dessert from Matt Dunigan is bursting with fresh summer fruit.
ingredients
directions
Combine all of the berries, sugar and lime juice in a large saucepan.
Place on the stove over medium high heat and bring just to a boil, then remove from heat and cool.
Line a bread pan with saran.
Line the pan with bread slices, cutting them to fit like puzzle pieces to cover the bottom and sides (all the way to the edge ) of the loaf pan. Do not leave any gaps in the bread.
Top the bread with half of the berry mixture.
Top the berries with another layer of bread (sides will still be layered in bread).
Add the remaining half of the berry mixture.
Finish the loaf with a final layer of bread.
Cover the bread with a slice of foil or saran.
Take a brick covered in foil and place on top to press down on the loaf.
Place in the refrigerator for 4 hours.
Once ready, remove the brick and flip the pan upside down onto a cutting board.
Remove saran and slice into ½ inch slices.
Serve with whip cream.