This fresh berry topping recipe gives you the recipe to make a glaze which you can add fruit to and use with your cakes.
To make the glaze stir the sugar into 1 cup of the juice in a saucepan and bring it to a boil, stirring frequently.
Add the cornstarch into the remaining juice, use a whisk and stir unti dissolved.
Add to the hot glaze in the pot and use a whisk to combine. Cook until the glaze thickens, stirring.
Stir in the cornstarch and bring to a boil, then remove from the heat.
We are using fresh fruit, so if you want to layer it as shown in the picture, divide your glaze into two bowls, let the glaze cool a little, then use a spatula to fold the raspberries into one and the blueberries into the other.
While still warm, spread the blueberry glaze onto the dessert, then spread the raspberry glaze on top.
If you are are not wanting to make it look like layers, then just fold both the blueberries and raspberries into one bowl of glaze.
You can substitute any fruit you like.
Another method is to place the fruits on top of your dessert and pour the glaze over the fruit.
Cool in the refrigerator before serving.