|2 pts • fresh strawberries; rinsed, hulled and quartered|
|1/2 pt • fresh blueberries|
|1/2 pt • fresh blackberries|
|3/4 cup • California golden raisins|
|3/4 cup • Granulated sugar|
|1/4 cup • Water|
|1 pt • fresh raspberries|
|2 tbsp • fresh lemon juice|
|10 • slice thin-sliced stale white bread|
|• Slightly sweetened whipped cream or vanilla yogurt • optional|
Reserve a few of each fruit for garnish and combine remaining strawberries, blueberries, blackberries and raisins with sugar and water in 3- or 4-quart nonreactive saucepan; cook, uncovered, over medium-low heat for 5 minutes. Remove from heat; stir in raspberries and lemon juice. Set aside to cool.
Meanwhile, line charlotte mold or 2-quart serving bowl with plastic wrap, making sure that plastic wrap is flat and all air pockets have been removed.
Trim and discard crusts from bread slices and layer over plastic wrap, fitting slices as close together as possible all around sides and on bottom of mold.
When fruit is cool, remove bread, one piece at a time, and dip in juices from berries just to saturate lightly; return each piece to reline bottom and sides of mold, as before. Place mold upright on large plate, and spoon berries and juices into lined mold, filling to the top. Cover with additional pieces of bread dipped in juices and arranged on top. Loosely cover all with plastic wrap and weight with plate that fits inside mold and heavy can or weights; chill in refrigerator for 6 to 8 hours. Then, remove weights and plate; recover with plastic wrap and continue to chill for another 6 to 8 hours or overnight.
To serve, remove plastic wrap from top of mold. Invert serving plate on top of mold, turn so that plate is on bottom, and carefully remove mold. Garnish with reserved berries. Then, cut into 16 slices and serve with a dollop of slightly sweetened whipped cream or vanilla yogurt on each slice.