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.

　　

Ingredients

Serves 8

　　1 piece (3 inches) fresh ginger, peeled and coarsely chopped 3/4 cup sugar

　　1 store-bought pound cake (12 to 16 ounces)

　　2 cups heavy cream, chilled

　　2 packages (6 ounces each) fresh blackberries

　　

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.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.