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

Directions

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.