Prep the bowl. Lightly butter a 1.5–2 L rounded bowl, then line it fully with plastic wrap, leaving plenty of overhang. This makes unmolding easy and clean.

Cook the berries briefly. Add mixed berries, sugar, and lemon juice to a saucepan. Warm over medium heat for 3–5 minutes until the fruit releases juices and softens but still holds shape. Stir gently. Remove from heat.

Flavor the syrup. Stir in vanilla and liqueur if using. Taste the juices and adjust with a pinch more sugar or lemon. You want a bright, balanced syrup, not cloying.

Strain to collect syrup. Pour the fruit through a sieve set over a bowl. Reserve the fruit in one bowl and the vibrant syrup in another. Let both cool to lukewarm. You’ll use the syrup to stain the bread and to brush layers.

Trim and shape the bread. Remove crusts and, if needed, lightly roll slices to make them thinner and more flexible. Cut one slice into a neat circle to fit the very bottom center of your bowl.

Line the bowl. Dip one side of the bottom circle lightly in syrup and place it, stained side down, in the base of the bowl. Then cut other slices into neat rectangles or triangles and line the sides, overlapping slightly and pressing together so there are no gaps. A tight, gap-free shell prevents leaks and keeps the bombe neat.

Add the first fruit layer. Spoon in a layer of berries (about one-third). Drizzle 1–2 tablespoons of syrup over to moisten the bread shell where it meets the fruit, but don’t flood it.

Create a bread “middle.” Add a layer of bread slices over the fruit, fitting pieces snugly. Brush or spoon a little syrup over the bread to stain it. Press gently with your fingers to compact.

Repeat layers. Add the second third of berries, then another thin bread layer with a touch of syrup. Finish with the final berries. Keep at least 1 cm of space at the top for the final bread seal.

Seal the top. Arrange a final layer of bread over the last fruit. Spoon a little syrup across the top so the bread picks up color. Fold over the plastic wrap to tightly close the bombe.

Weigh it down. Place a small plate or flat lid directly on top of the wrapped pudding and weigh it with a can or jar. Chill for at least 6 hours, ideally overnight. The weight helps the bread absorb syrup and sets the shape.

Unmold with confidence. Remove weights and unwrap the top. Invert the bowl onto a serving plate and lift it off, using the plastic wrap edges to help release. Brush any pale patches with leftover syrup for a glossy, even finish.

Garnish and serve. Decorate with fresh berries and mint. Serve in neat wedges with whipped cream or crème fraîche. The contrast of tangy fruit and cool cream is chef’s kiss.