This is an easy and fantastic dessert we enjoyed on Christmas Day.Â Itâ€™s by Jennifer Cornbleet and I make it quite often.Â I have two of her books and love them.Â See the Youtube video posted below as she gives a demo of this recipe.Â I tripledÂ the shortbread crust and doubled the fruit mixture per below to fill a 23cm round tin.Â And if I donâ€™t have fresh fruit use frozen blueberries and raspberries and thaw before using.Â Always use fresh strawberries though.Â I always make this on the day as it is so simple and ALWAYS drain the fruit before placing it in the tin otherwise it can become sloppy when serving.
JUMBLE BERRY UPSIDE DOWNCAKE
2 cups fresh blueberries
Two Â¾ cups fresh raspberries
Two Â¾ cups sliced fresh strawberries
1 Â½ tlbspns agave syrup
3 cups unsweetened shredded dried coconut
3 cups raw walnuts
Â½ tspn salt
18 medjool dates, pitted
Place fruit and agave syrup in bowl and toss gently to combine.Â Set aside while making the crust mixture.Â For the crust, place coconut, walnuts and salt in processor and process until finely ground (crumbly).Â Add dates and process until mixture begins to stick together.Â Donâ€™t over process though.Â Press some mixture together with your fingers to check.Â To assemble line 23cm round pan with parchment paper.Â Drain the berry mixture, then place half of fruit mixture into the tin.Â Top with half of the shortbread crust, distributing it evenly.Â Press down with hand to compact.Â Repeat with remaining fruit mixture and cover with remaining crust mixture.Â Press down with hand again.Â Cover with gladwrap and chill in fridge for at least 30mns or up to 12 hours before serving.Â Upend on plate and serve and enjoy.
Note:Â Shortbread crust will keep for 1 month in the fridge or 3 months in the freezer and doesnâ€™t need to be thawed before using.