Trifle with lemon curd and fresh berries

Ingredients:

• 6 large egg yolks
• 1 cup of sugar
• 4 lemons, grate the zest and squeeze out the juice
• 110 g butter, cut into pieces
• 550 ml fresh strawberries, stems removed and halved lengthwise
• 550 ml fresh blueberries
• 550 ml fresh blackberries
• 2 cups whipped cream with sugar
• 1 ready lemon pound cake, cut into slices
• 1/4 cup limoncello or Grand Marnier liqueur (optional)
• Fresh mint leaves, for garnish

Preparation:

1. Making lemon curd: Bring a saucepan of water to a gentle simmer over medium-low heat. In a metal or glass heatproof bowl, combine the egg yolks, sugar, lemon juice, and zest, whisking until smooth. Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water, and continue whisking. Continue whisking vigorously for 10 minutes, until the custard has doubled in volume and is very thick and yellow. Do not allow the custard to boil. Remove the bowl from the heat and whisk in the butter, a couple of pieces at a time, until melted. Chill in the refrigerator until the custard has cooled and hardened.
2. Assembling the trifle: Place the berries in a bowl and toss until evenly distributed. Fold whipped cream into the lemon curd to give it a lighter, mousse-like consistency. Arrange the cake slices in the bottom of a trifle bowl. Drizzle or brush the cake with limoncello, spoon on a layer of lemon curd, then a layer of berry mixture. Repeat the layers until all the ingredients are used up; the trifle will look prettier with a berry top layer. Chill before serving. Garnish with fresh mint.