Berries:
1 pint blueberries
1 pint strawberries; thick sliced
2 pint raspberries
1 lemon; juiced
1/4 cup sugar
1 1/2 teaspoons cornstarch

Lemon Cream:
1 quart whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
11 ounce lemon curd
1 medium pound cake; 1/2 in slices

1. Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.

2. Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.

3. In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.

4. To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.