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 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

never very long). You can substitue frozen berries for fresh ones.

Refrigerate Overnight

From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,