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Angel Food Summer Pudding

Angel Food Summer Pudding is built on Prepared Angel Food Cake, Fresh Strawberries, Fresh Blueberries, Fresh Raspberries, and Fresh Blackberries. It takes about 25 min and serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 1
• 2 cup
• 2 cup
• 2 cup
• 2 cup
• 1/4 cup
• 1/4 cup
• 2 tsp
• 1 cup
• 4 tsp
• Liqueur And Lemon Peel

Method (preview)

1. 1

   Sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.

2. 2

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

3. 3

   If necessary, fill any gaps with small pieces of cake.

4. 4

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

5. 5

   Place a plate, just slightly smaller than the bowl's diameter, on top of pudding.

6. 6

   Weigh down saucer with a 4 or 5 pound can.

7. 7

   Chill for 8 hours or overnight.

8. 8

   Remove plate and can. Carefully unmold pudding onto a serving plate.

9. 9

   To prepare topping, beat cream at medium speed until soft peaks form.

10. 10

    Beat in confectioners' sugar.

11. 11

    Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding.

12. 12

    Garnish with fresh berries and sprigs of fresh mint.