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1
Combine 1 cup blueberries, 1 cup raspberries, lemon juice, 1 tablespoon sugar, and 1/2 teaspoon cornstarch in a saucepan and mix to combine. Place saucepan over medium high heat and cook, stirring often, until berries begin to break down, about 5 minutes. Allow to cool.
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2
In a large saucepan whisk together milk, eggs, 2 tablespoons sugar, and remaining teaspoon cornstarch until all ingredients are evenly incorporated. Place saucepan over medium heat and cook, stirring constantly with a wooden spoon, until mixture starts to thicken and coats the back of a spoon, about 5 minutes. Transfer custard to a large bowl and allow to cool.
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3
Using a standing or handheld mixer, whip the cream and remaining 3 tablespoons sugar together until stiff peaks form. Set aside 1 cup for topping. Place 1/4 of remaining whipped cream in bowl with custard and gently fold together using a spatula. Once initial whipped cream is incorporated into custard, fold in remaining whipped cream (leaving cup set aside for topping).
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4
To assemble trifle: Place about 1/2 cup of the custard at the bottom of the trifle dish, then using about a third of the pound cake, cover the bottom of the dish. Sprinkle pound cake with 1 tablespoon of sherry (or other liquor). Cover pound cake with 1/3 of berry compote, followed by 6 ounces (about 1 cup) blueberries, followed by custard. Top the custard with more pound cake sprinkled with 1 tablespoon sherry, followed by 1/2 the remaining berry compote, 1/2 the remaining raspberries, and 1/2 the remaining custard. Top with remaining pound cake sprinkled with remaining sherry, followed by remaining compote and 1 cup of the halved strawberries.
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5
Top the trifle with 1 cup remaining whipped cream and decorate with remaining berries. Allow to sit for at least 30 minutes in the refrigerator. Serve cold.
