Angel Food Summer Pudding

Angel Food Summer Pudding

1 angel food cake -- prepared FILLING 2 cups fresh strawberries -- hulled & quartered 2 cups fresh blueberries 2 cups fresh raspberries 2 cups blackberries 1/4 cup sugar 1/4 cup triple Sec 2 teaspoons grated lemon rind TOPPING AND GARNISH 1 cup heavy cream 4 teaspoons confectioner's sugar strawberries 1 sprigs mint

1. To prepare filling, in a medium saucepan, mix together berries, sugar, liqueur, and lemon peel. 2. Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool. 3. Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices; cut slices into triangles. 4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffl� dish with three-quarters of the cake. If necessary, fill any gaps with small pieces of cake. 5. Spoon filling into the cake-lined bowl. Top with remaining cake triangles, covering berries completely. 6. Place a plate, just slightly smaller than the bowl's diameter, on top of pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or overnight. 7. Remove plate and can. Carefully unmold pudding onto a serving plate. 8. To prepare topping, beat cream at medium speed until soft peaks form. Beat in confectioners' sugar. 9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding. Garnish with fresh berries and sprigs of fresh mint.

Enjoy.

Contributed by:

 * World Recipes Y-Group