Instructions: 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 1/2 inch slices; cut slices into triangles.

4. Tightly line the bottom and sides of a 1 1/2 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 bowls 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 pudding just gets better as it sits

(which is never very long). You can substitute frozen berries for fresh ones.

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