Whip the heavy cream to stiff peaks and fold in the lemon curd, rotating the bowl as you fold so as not to deflate the cream.
Begin assembling your trifle! Start with a little whipped cream at the base and then layer in the following order: pound cake, whipped cream to cover, and berries. Repeat until you reach the top ending with berries!
Admire your work.
Refrigerate until ready to use. This can be made up to a week in advance. Yes, a whole week! It is delicious immediately but it does benefit from an overnight stay in the refrigerator to let the flavors begin to meld.
I used half of my Sour Cream Pound Cake. You could also use 1 large loaf of store-bought pound cake or cake of your choice. Yield: 1, 3 Quart Trifle Dish
Keyword berry dessert, desserts for entertaining, easy dessert recipe, ways to use lemon curd
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