| 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). |
| 3 | Let cool. |
| 4 | Using a serrated knife, trim cake of any browned edges. |
| 5 | Cut cake into ?inch slices; cut slices into triangles. |
| 6 | Tightly line the bottom and sides of a 1 ?to 2 quart bowl or souffle dish with three-quarters of the cake. |
| 7 | If necessary, fill any gaps with small pieces of cake. |
| 8 | Spoon filling into the cake-lined bowl. |
| 9 | Top with remaining cake triangles, covering berries completely. |
| 10 | Place a plate, just slightly smaller than the bowl"s diameter, on top of pudding. |
| 11 | Weigh down saucer with a 4 or 5 pound can. |
| 12 | Chill for 8 hours or overnight. |
| 13 | Remove plate and can. |
| 14 | Carefully unmold pudding onto a serving plate. |
| 15 | To prepare topping, beat cream at medium speed until soft peaks form. |
| 16 | Beat in confectioners" sugar. |
| 17 | Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding. |
| 18 | Garnish with fresh berries and sprigs of fresh mint. |
| 19 | per serving: 412 calories; 12g fat (26% calories from fat); 6g protein; 70g carbohydrate; 41mg cholesterol; 393mg sodium |
| 20 | notes : sinfully delicious, this puding just gets better as it sits (which is never very long). |
| 21 | You can substitue frozen berries for fresh ones. |
