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1
For the lemon curd:
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Bring a pot of water to a simmer over medium-low heat.
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3
In a metal or glass heat-resistant bowl, add the egg yolks, sugar, lemon juice, and zest and whisk until well mixed and smooth.
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4
Place the bowl over the simmering water, making sure the bowl doesn't touch the bottom of the pot, and keep whisking.
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5
Continue whisking it vigorously for 10 to 12 minutes, until the curd has doubled in size and is very thick and yellow.
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6
Do not bring it to a boil, otherwise the curd will be curdle.
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Remove the bowl from heat and whisk in the butter, a few pieces at a time, until completely melted.
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8
Chill until the custard is firm and cold.
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9
For assembling the trifle:
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10
Add all the berries in a large bowl and gently toss them together in order to distribute them evenly.
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11
Fold the whipped cream into the cold lemon curd to lighten it up into a mousse.
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12
Slice or break the pound cake into slices or pieces, and place the pieces at the bottom at a glass trifle bowl.
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13
Drizzle the liqueur all over the cake if desired, place a layer of the lemon curd over the cake, and arrange a layer of mixed berries.
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14
Repeat the layers until all the ingredients are finished up, if the last layer is berries, it looks nicer.
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15
But you don't have to.
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Keep refrigerate until ready to use.
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17
Sprinkle some fresh mint leaves and serve.
