Tomorrow is the 4th of July, Independence Day, and the high point of the year for sparklers, corn on the cob, and blueberry-strawberry desserts. Whatever would we do without blueberries and strawberries on July 4th? How else would we make our flag cakes and patriotic fruit pinwheels? But as I thought about what dessert to bring you today, I was inspired by the fact that red and blue fruits extend beyond our ubiquitous berry friends. And on the 4th of July I want to enjoy ripe summer fruit as much as possible.
So here is a trifle for your holiday that is really more fruit than cake, with cherries and raspberries and blackberries squeezed between homemade pudding and cream, meant to be eaten outside in the sunshine, before dips in the pool and runs through the sprinkler.