An easy, make ahead, no bake dessert that is both elegant and delicious. Fresh summer berries fill the middle and mingle with the delicious flavor of cinnamon.
Course Desserts and Sweets
Prep Time 12hours15minutes
Total Time 12hours15minutes
1loaf of cinnamon bread10-12 pieces, crusts removed
2tablespoonsof fresh squeezed lemon juice
2tablespoonsof brown sugar
Whipped Creamwe used Homemade Coconut Milk Whipped Cream
nutmegoptional to sprinkle on top
Line a medium sized glass bowl with plastic wrap. I actually used waxed paper because I was completely out of plastic wrap. It worked just fine.
On your crustless cinnamon bread, spread the cherry preserves over each of the slices of bread on one side.
Line the bowl with the slices of bread forming a bowl with the bread, with the preserves side up (it will be touching the fruit mixture). Use as many pieces of bread as it takes to create a full bowl. It COULD take more than the suggested 10-12 slices depending on your bowl size. Also be sure to reserve a few slices of the bread to use later for the top. (3 or 4 should do it)
In a small saucepan on the stove over medium heat, combine the sliced strawberries, blueberries and sliced cherries with the lemon juice and sugar.
Cook until the berries begin to burst and release their juices (mostly the blueberries are what you are watching for, about 5 minutes, then remove from heat. Before I poured the mixture into the bread bowl, I used a masher to gently mash the berries up only a little more to release more juice. This is probably not necessary, but I did it anyway and I liked the results.
Pour the fruit mixture into the bread lined bowl, careful to get it all inside your bread bowl.
Cover the top of the bread bowl with the extra reserved slices of cinnamon bread, placing the cherry preserve side down touching the fruit. Don't push it down, just gently press to have the mixture adhere to the bread.
Place a plate over the top to weigh it down.
Place in the refrigerator for at least 12 hours to chill. Overnight is best, however I made it at about 8:00am and we served it just about 7:30pm, not quite the whole 12 hours, and it was perfect.
When you're ready to serve it, remove the plate and decide what platter you'd like to serve it on. Place the platter over the top of the bowl, replacing the plate and gently flip the dessert over onto the platter. Make sure you hold everything or you could lose the whole thing. (watch the clip to see how they did it if you're nervous)
Carefully remove the bowl, using the plastic wrap or waxed paper to gently pull it down out of the bowl. Once it has been released, you can pull the plastic wrap/waxed paper off and you should have a gorgeous dessert staring back at you.
Slice your portions and serve on a plate topped with the coconut milk whipped cream and a sprinkle of nutmeg. (you could mix the nutmeg into the whipped cream while you're making it, if you'd rather do that).