Angel Food Summer Pudding

* Exported from MasterCook II *

Angel Food Summer Pudding

Recipe By : Great American Home Baking
Serving Size : 8 Preparation Time :0:25
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 prepared angel food cake
FILLING
2 cups fresh strawberries -- hulled & quartered
2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh blackberries
1/4 cup sugar
1/4 cup orange-flavored liqueur or orange juice
2 teaspoons grated lemon peel
TOPPING AND GARNISH
1 cup heavy cream
4 teaspoons cofectioners' sugar
whole fresh berries
sprigs of 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 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.

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NOTES : Sinfully delicious, this puding just gets better as it sits (which is
never very long). You can substitue frozen berries for fresh ones.