Angel Food Summer Pudding

Description
Contributed by World Recipes Y-Group

Ingredients

 * 1 angel food cake-- prepared

Filling

 * 2 cups fresh strawberries -- hulled and quartered
 * 2 cups fresh blueberries
 * 2 cups fresh raspberries
 * 2 cups blackberries
 * ¼ cup sugar
 * ¼ cup triple sec
 * 2 teaspoons grated lemon rind

Topping and garnish

 * 1 cup heavy cream
 * 4 teaspoons confectioner's sugar
 * strawberries
 * 1 sprigs mint

Filling

 * 1) 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 minutes (do not overcook).
 * 3) Let cool.

Pudding

 * 1) Using a serrated knife, trim cake of any browned edges.
 * 2) Cut cake into ½ inch slices; cut slices into triangles.
 * 3) Tightly line the bottom and sides of a 1½ to 2 quart bowl or souffle dish with three-quarters of the cake.
 * 4) If necessary, fill any gaps with small pieces of cake.
 * 5) Spoon filling into the cake-lined bowl.
 * 6) Top with remaining cake triangles, covering berries completely.
 * 7) Place a plate, just slightly smaller than the bowl's diameter, on top of pudding.
 * 8) Weigh down saucer with a 4 or 5 pound can.
 * 9) Chill for 8 hours or overnight.
 * 10) Remove plate and can.
 * 11) Carefully unmold pudding onto a serving plate.

Topping and garnish

 * 1) Beat cream at medium speed until soft peaks form.
 * 2) Beat in confectioners' sugar.
 * 3) Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding.
 * 4) Garnish with fresh berries and sprigs of fresh mint.
 * 5) Enjoy.