Yield: 8 Servings
|1 \N||Prepared angel food cake|
|2 cups||Fresh strawberries; hulled & quartered|
|2 cups||Fresh blueberries|
|2 cups||Fresh raspberries|
|2 cups||Fresh blackberries|
|¼ cup||Orange-flavored liqueur or orange juice|
|2 teaspoons||Grated lemon peel|
|1 cup||Heavy cream|
|4 teaspoons||Cofectioners' sugar|
|\N \N||Whole fresh berries|
|\N \N||Sprigs of mint|
TOPPING AND GARNISH
Date: Sat, 23 Mar 1996 14:00:19 -0500 Recipe By: Great American Home Baking 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 ½ inch slices; cut slices into triangles.
4. Tightly line the bottom and sides of a 1½ 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. NOTES : Sinfully delicious, this puding just gets better as it sits (which is never very long). You can substitue frozen berries for fresh ones.
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