A Verry Berry Merry Christmas!

What’s Christmas without an awesome dessert. This year instead of making the usual cake, I decided I wanted to make something a little different. So since a cake is a must, the berries make christmas merrier and the white fluffy cream to make my christmas a white christmas (no other way to make it a white christmas in Phoenix), I decided on making a layered dessert. So the three main ingredients of this dessert are vanilla cream, pound cake and a raspberry / blueberry compote.


Raspberry / Blueberry Compote layer

  1. 1 cup Raspberry (6 oz)
  2. 1 cup Blueberry (6 oz)
  3. 2/3 cup powdered sugar
  4. 1/2 cup triple sec liqueur
  5. 1 tsp freshly grated orange zest
  6. 1/2 tsp lemon extract
  7. 2 tbsp cornstarch
  8. 1/4 cup water

Vanilla cream layer

  1. 1 cup whipping cream
  2. 4 tsp sugar
  3. 1 tsp vanilla extract

Cake layer

  1. 1 cup crushed Pound cake
  2. 1/2 cup orange juice (with pulp)


  • Wash the berries and add it to a saucepan.
  • Add the powdered sugar to the berries and stir gently till the sugar is completely dissolved.
  • Now add the liqueur, orange zest and lemon extract to the berries and bring to a boil.
  • In the meanwhile dissolve the cornstarch in the water and set aside.
  • Once the berries have come to a boil, add the cornstarch and cook for about 5 minutes.
  • Remove the saucepan from the heat and cool it in the refrigerator.
  • Add the sugar and vanilla extract to the cream and whip the cream till it forms peaks.
  • For the layers first put a cake layer with a couple of teaspoons of orange juice.
  • Then add a layer of cream.
  • Then add a layer of the berry compote.
  • Then repeat with a layer of cake, cream, cake and compote.

    You get about 6-8 servings depending on the size of the glass. You can play around with the layers depending on which of the three layers you like more or less. I loved the texture of the three layers coming together and I hope you do too. And here’s to a verry berry merry christmas!!!

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