A ginger-infused simple syrup flavors slices of store-bought pound cake in this easy but spectacular summer dessert. The recipe is versatile: feel free to substitute other berries, or try slices of peaches, plums, or apricots.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
In a small saucepan, combine the ginger, 1/2 cup of the sugar, and 1/2 cup water. Bring to a boil, stirring until the sugar dissolves. Cover the pan and remove from heat; set aside to steep for at least 20 minutes and up to 1 hour. (The longer the syrup steeps, the stronger the ginger flavor will be.)
Step 2
With a serrated knife, cut the pound cake into 1-inch-thick slices; lay the slices on a piece of wax paper (for easier cleanup). With a brush, dab the slices on both sides with the syrup, leaving chopped ginger behind; use all the syrup. Cut the slices into cubes.
Step 3
Whip the cream with the remaining 1/4 cup sugar until soft peaks form. In alternating layers, arrange the cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving dish, preferably glass). Chill until ready to serve, at least 30 minutes and up to overnight.
