Lemon Curd Trifle with Fresh Berries

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk. Whisk it for a good 20-25 minutes (it helps to switch off with someone, your arm will get tired!), until it is very thick and yellow. Don’t let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the curd is cold and firm.

For the trifle: Put the berries in a bowl and toss them together so they are evenly distributed.

Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse.

Line a glass trifle bowl with pieces of pound cake to fit across the bottom. Drizzle or brush the cake with the Limoncello or Grand Marnier, then spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up (2-3 layers depending on the size of your dish), ending with berries. Garnish with fresh mint.