A perfect no-bake dessert that is light and easy to make. Perfect to serve in the spring and summer. Also transports well.
Slice the store bought pound cake in 1-inch intervals.
In a big glass bowl, macerate the berries by adding about 1 Tablespoon of sugar and 1/4 cup of Grand Marnier or Limoncello. Set aside for about 30 minutes.
If you are making your own whipped cream: place the mixing bowl in the freezer for about 15 minutes. Add the whipping cream, 1 Tablespoon of sugar and vanilla extract. Whip until stiff peaks form. Reserve 1/2 cup of whipped cream.
Use about 1 cup of the lemon curd and whisk it for a few seconds to loosen it up a bit. You want the lemon curd to be light when you fold it into the whipped cream. Fold the lemon curd in the whipped cream with a spatula.
Add a layer of pound cake at the bottom of the trifle bowl. Generously sprinkle Limoncello (or Grand Marnier). Add a layer of half the lemon curd/whipped cream mixture. Add another layer of half the berries with their juice. Repeat another layer.
Top with the reserved whipped cream and garnish with berries and a sprig of mint. Keep refrigerated until you're ready to serve it.