Angel Food Summer Pudding

Rinse and pick through berries, then drain.

For Filling: In a medium saucepan, mix together berries, sugar, liqueur and lemon peel. Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 minutes (do not overcook). Let cool.

Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices, then cut slices into triangles.

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.

Spoon filling into the cake-lined bowl. Top with remaining cake triangles, covering berries completely.

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.

Remove plate and can. Carefully unmold pudding onto a serving plate.

For Topping: Beat cream at medium speed until soft peaks form. Beat in confectioners' sugar.

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.