A gleaming consolidation of summer fruit, this molded red dome is so impressive it’s hard to believe that it consists for the most part of berries and white bread.  It’s also fat-free, a rarity in edible grand finales!  You can substitute other berries or eliminate the cherries; but, to ensure the ruby hue, use at least 1 cup of raspberries.

• 1 loaf un-sliced white bread

• 1 teaspoon gelatin, optional

• 1 tablespoon orange-flavored liqueur

• 3/4 cup fresh sweet cherries, stemmed and pitted

• 5 cups fresh raspberries

• 1 cup sugar

• 2 teaspoons fresh-squeezed lemon juice

• Extra berries or cherries, for garnish

Line a 1 1/2 quart bowl or mold with plastic wrap so the finished pudding will invert easily.  Trim the brown crust from the bread.  Cut the loaf into 1/4 inch slices, then cut each slice in half on the diagonal.  Arrange the bread triangles, slightly overlapping, to cover the bottom and sides of the mold.  Cut smaller pieces to fit in any open spaces, lining the bowl all the way to the rim.  Press to flatten the bread, making a seamless casing.

If you are using gelatin, sprinkle it over the liqueur in a small bowl and allow to soften about 5 minutes.

Cut the cherries in half and put them in a stainless-steel saucepan with the raspberries and sugar.  Cook on low heat 5 to 10 minutes, occasionally swirling the pan, until the sugar dissolves and berries release some of their juice.  Remove from heat.

Stir the liqueur and lemon juice into the warm berries.

With a slotted spoon, put the fruit mixture into the bread-lined bowl.  Arrange bread triangles on top, fitting and filling the spaces where fruit shows.  Strain the seeds from the extra juice and drizzle half of the juice over the bread.  Cover the bread with plastic wrap.

Put a plate that is slightly smaller than the bowl directly on the plastic on top of the pudding, making sure the plate doesn’t catch on the bowl.  Put something heavy (at least 5 pounds) on top of the plate so it presses down on the pudding.  Refrigerate 6 hours or overnight.  Refrigerate the remaining half of the juice.

To un-mold, remove the weight, plate and plastic wrap.  Place a serving plate over the bowl and invert it, turning the pudding out onto the plate.  Peel off the plastic wrap.  Spoon reserved juice to cover any unsaturated white bread spots.  Decorate with fresh berries and cherries, if you have them.  Cut into wedges.  Serve with sweetened whipped cream, vanilla ice cream or frozen vanilla yogurt, if desired.

Makes 1 mold, serves 6 to 8.