Berry pudding

Put the well-washed berries in a saucepan, sprinkle with sugar and vanilla sugar and put on a very slow fire. Stir in the process of languishing until the juice begins to stand out from the raspberries. It will take about four minutes. Sugar, of course, we have to dissolve, so it's better to take very fine sugar or powdered sugar (to be sure). We take a semicircular bowl (this is so that the berry pudding turns out to be beautiful and domed) and put pieces of white bread cut off from the crust (preferably slightly stale) on the bottom of it. There should be no gaps between the bread slices. We spread warm berries on the bread, but leave a little juice. Pour the liqueur over the berries and cover with another bread layer on top. We try to make sure that the pudding retains its shape upside down, and for this its bottom must be smooth. On this very "bottom" we put a plate, and on it – any cargo. And we send it to the refrigerator overnight. In the morning, we tip the pudding onto a dish, sprinkle it with liqueur mixed with berry juice, decorate with fresh berries and serve.