15 August 2013


Oh help me... This is one of the yummiest desserts I have had in a while. Some friends came over for a dinner party and brought this dessert. It looks, tastes and sounds super fancy but it's oh-so easy!


1 piece fresh ginger (3 inches long), peeled and roughly chopped
3/4 cup sugar
1 store-bought pound cake (12 to 16 ounces)
2 cups cold heavy cream
2 packages (6 ounces each) fresh blackberries

In a small saucepan, combine ginger, 1/2 cup sugar, and 1/2 cup water.  Bring to a boil, and stirl until sugar disolves.  Cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour.  (The longer the syrup steeps, the stronger the ginger flavor will be.  I allowed to steep for 45 minutes.)

With a serated knife, cut pound cake into 1-inch thick slices; lay slices on a piece of waxed paper (for easy cleanup.)  With a brush, dab slices on both sides with syrus, leaving chopped ginger behind; use all the syrup.  Cut slices into cubes.

Whip the cream with the remaining 1/4 cup sugae until soft peaks form.  In alternating layers, arrange cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving ish, preferably glass).  Chill until ready to serve, at least 30 minutes and up to overnight.

Source: Martha Stewart

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