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