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To prepare filling, in a medium saucepan, mix together berries, sugar, liqueur, and lemon peel. 2. Cook over medium heat, stirring occasionally, till berries are soft and sugar has dissolved, 5 to 8 minutes. (Don't overcook.) Let cold. 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 qt bowl or possibly souffledish with three-quarters of the cake. If necessary, fill any gaps with small pcs 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 ofpudding. Weigh down saucer with a 4 or possibly 5 lb. can. Refrigeratefor 8 hrs orovernight. 7. Remove plate and can. Carefully unmold pudding onto a serving plate. 8. To prepare topping, beat cream at medium speed till soft peaks form. Beat in confectioners' sugar. 9. Spoon cream mix into a pastry bag fitted with a large star tip; pipe small mounds of cream mix on top of pudding. Garnish with fresh berries and sprigs of fresh mint. NOTES : Sinfully delicious, this pudding just gets better as it sits (that is never very long). You can substitute frzn berries for fresh ones.
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Soft elastic gel that re-melts and re-sets
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Professional gel colors — intense color without thinning batter
Adjustable stand — hold cookbook or tablet at eye level while cooking