Directions:
- To prepare 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 min. (Do not overcook.) Let cool
- Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices; 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
- To prepare 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.
- NOTES : Sinfully delicious, this puding just gets better as it sits (which is
- Never very long). You can substitue frozen berries for fresh ones.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1288.66 Kcal (5395 kJ) | ||
| Calories from fat | 485.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.97g | 83% | |
|---|---|---|---|
| Cholesterol | 98.44mg | 33% | |
| Sodium | 14.45mg | 1% | |
| Potassium | 1164.5mg | 25% | |
| Total Carbs | 151.24g | 50% | |
| Sugars | 27.67g | 111% | |
| Dietary Fiber | 20.07g | 80% | |
| Protein | 48.72g | 97% | |
| Vitamin C | 84.9mg | 142% | |
| Vitamin A | 3mg | 101% | |
| Iron | 7.4mg | 41% | |
| Calcium | 586.8mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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