Angel Food Summer Pudding

Ingredients
FILLING
 * 1 angel food cake -- prepared
 * 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

Directions

 * 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 souffle 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