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Source of Recipe


Scott Berg of Five Star Event Catering, submitted by Mark


List of Ingredients




3 Pints fresh strawberries
3 Pints fresh blackberries
3 Pints fresh blueberries
1 1/2 Pound red seedless grapes
6 Ounces of simple syrup
1/2 Ounce of apricot glaze
3/4 Ounces of Triple Sec liqueur
Yellow sheet cake (as needed)
1 Quart custard cream



Recipe



Follow directions for making store-bought custard cream, which can be found in a grocery store's pudding section. Make simple syrup by combining 4 ounces of granulated sugar with 1 cup of water. Boil until fully dissolved.

Add Triple Sec and apricot glaze and chill. (If you can't find apricot glaze, heat a tablespoon of apricot jelly.) Let syrup cool for a few hours before tossing with enough to cover berries. Berries will cook if syrup is too hot.

Remove stems and cut strawberries into quarters. Mix strawberries, whole blackberries and blueberries with simple syrup. Crumble cake into chunks. In a tall glass dish - or tall wine glasses - layer custard, cake, berries, more syrup (just enough to cover layer) and repeat.

Chill for six to eight hours before serving. It's better to prepare the dish the same day you plan to serve it rather than the day before.