ANGEL FOOD SUMMER PUDDING

1 angel food cake, prepared
FOR THE 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
FOR THE TOPPING AND GARNISH:
1 cup heavy cream
4 teaspoons confectioner's sugar
strawberries
1 sprigs mint

Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices; cut slices into triangles. 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. Set aside.

TO PREPARE THE FILLING:
In a medium saucepan, mix together berries, sugar, liqueur, and lemon peel. Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 minutes. (Do not overcook.) Let cool.

Spoon cooled filling into the cake-lined bowl. Top with remaining cake triangles, covering berries completely.

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.

TO SERVE:
Remove plate and can. Carefully unmold pudding onto a serving plate.

TO PREPARE TOPPING:
Beat cream at medium speed until soft peaks form. Beat in confectioners' sugar. 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.

Servings: 8
Source : Great American Home Baking