Trifles are wonderful because just about anything goes.  You can  vary the fruit, custard, and cake and it is all good.

Ingredients:

• 1 pt blueberries
  
• 1 pt strawberries, hulled, sliced
  
• 2 pt raspberries
  
• 1 lemon, juiced
  
• ¼ c sugar
  
• 1 ½ tsp cornstarch
  
• 1 qt whipping cream
  
• 1 Tbs sugar
  
• ½ tsp vanilla
  
• 1 11 oz jar lemon curd
  
• 1 pound cake, store bought (could be lemon or plain) sliced ½ in thick

Directions:

1. Place berries in large bowl and sprinkle with half of the lemon juice.
2. Lightly toss.
   
3. Combine berries, sugar, cornstarch and remaining lemon juice in saucepan over medium high heat.
   
4. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes.
   
5. Take the berries off the heat and let cool. The mixture should thicken as it cools.
   
6. In a clean bowl, whip the cream with the sugar and vanilla to soft peaks.
   
7. Put the lemon curd into a second bowl. Stir a little of the whipped cream into it.
   
8. Then fold in the rest of the cream.
   
9. To assemble, spoon a layer of lemon cream into a large glass bowl.
   
10. Add a layer of pound cake, breaking the pieces to fit pushing to the edge so some shows outside the bowl.
    
11. Then soak cake with a layer of berries and their juices.
    
12. Keep going to make 3 or 4 more layers depending on the size of the bowl.
13. Finish with a layer of lemon cream.
14. Cover and refrigerate.

Serves: 15

Source: Tyler Florence, Food 911