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summer berry stack

 
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summer berry stack

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Vegan, Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking

summer berry stack
INGREDIENTS

450g brioche loaf
250g strawberries, sliced thickly
150g raspberries
150g blueberries
1 tablespoon icing sugar

blackberry coulis
300g frozen blackberries
¼ cup (40g) icing sugar
¼ cup (60ml) water
METHOD

Cut 12 x 1cm-thick slices from brioche loaf. Using 7cm cutter, cut one round from each slice.

Combine berries in medium bowl.

Place one bread round on each of four serving plates; divide a third of the berries among rounds. Place another round on top of each stack; divide half of the remaining berries among stacks. Place remaining rounds on berry stacks; top with remaining berries.

Pour coulis over stacks; dust each with sifted icing sugar.

To make blackberry coulis
Stir ingredients in medium saucepan over high heat; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes. Strain coulis into medium jug; cool 10 minutes.

Tip: Toast any leftover brioche loaf for breakfast, or
use it to make a bread and butter pudding.
 
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