CHOCOLATE ANGEL FOOD AND BERRY SHORTCAKES

Steps:

• Preheat oven to 375F.
• In a large bowl, beat egg whites, cream of tartar, and salt with a mixer at high speed until soft peaks form. Gradually add 3/4 cup sugar, beating until stiff peaks form. Beat in extract.
• In a small bowl, sift together flour, powdered sugar, and cocoa. Gently fold flour mixture into egg white mixture. Spoon batter into 24 muffin cups.
• Bake for 13-17 minutes or until cakes spring back when gently touched. Let cakes cool in pans for 30 minutes. Run a knife around edges of cakes to release sides. Remove cakes, and let cool completely on wire racks.
• In a large bowl, stir together all berries, liqueur, and remaining 2 tablespoons sugar. Let stand for 15 minutes.
• Halve cakes horizontally; spoon berry mixture onto cake bottom, and top with whipped cream and cake top. Garnish with mint, if desired. Serve immediately.