Angel Food Summer Pudding Recipe

• 1 x angel food cake prepared
• 2 c. fresh strawberries hulled & quartered
• 2 c. fresh blueberries
• 2 c. fresh raspberries
• 2 c. blackberries
• 1/4 c. sugar
• 1/4 c. triple Sec
• 2 tsp grated lemon rind
• 1 c. heavy cream
• 4 tsp confectioner's sugar strawberries
• 1 sprg mint

1. 1.
2. To prepare filling, in a medium saucepan, mix together berries, sugar, liqueur, and lemon peel.
3. 2.
4. Cook over medium heat, stirring occasionally, till berries are soft and sugar has dissolved, 5 to 8 minutes.
5. (Don't overcook.)
6. Let cold.
7. 3.
8. Using a serrated knife, trim cake of any browned edges.
9. Cut cake into 1/2 inch slices; cut slices into triangles.
10. 4.
11. Tightly line the bottom and sides of a 1 1/2 to 2 qt bowl or possibly souffledish with three-quarters of the cake.
12. If necessary, fill any gaps with small pcs of cake.
13. 5.
14. Spoon filling into the cake-lined bowl.
15. Top with remaining cake triangles, covering berries completely.
16. 6.
17. Place a plate, just slightly smaller than the bowl's diameter, on top ofpudding.
18. Weigh down saucer with a 4 or possibly 5 lb.
19. can.
20. Refrigeratefor 8 hrs orovernight.
21. 7.
22. Remove plate and can.
23. Carefully unmold pudding onto a serving plate.
24. 8.
25. To prepare topping, beat cream at medium speed till soft peaks form.
26. Beat in confectioners' sugar.
27. 9.
28. Spoon cream mix into a pastry bag fitted with a large star tip; pipe small mounds of cream mix on top of pudding.
29. Garnish with fresh berries and sprigs of fresh mint.
30. NOTES : Sinfully delicious, this pudding just gets better as it sits
31. (that is never very long).
32. You can substitute frzn berries for fresh ones.

angel food cake, fresh strawberries, fresh blueberries, fresh raspberries, blackberries, sugar, triple sec, lemon rind, heavy cream, sugar strawberries, mint

Taken from cookeatshare.com/recipes/angel-food-summer-pudding-65334 (may not work)