Berry Trifle

Instructions

1. Prepare the berries
   Hull and slice the strawberries, keeping some small ones whole for decoration. Mix all berries in a bowl with 2 tablespoons of granulated sugar and orange liqueur. Let sit for 15 minutes to macerate and release juices.
2. Make the whipped cream
   In a large bowl, whip the heavy cream with vanilla extract and powdered sugar until stiff peaks form. Be careful not to overbeat. Set aside 1 cup for decoration and keep the rest for layering.
3. Layer the base
   In a large glass trifle dish or bowl (2-3 quart capacity), arrange half of the pound cake pieces in a single layer. Sprinkle with 1 tablespoon of granulated sugar and a light drizzle of the berry juice from the macerated berries.
4. Add the first layers
   Spoon half of the custard over the cake layer and spread evenly. Add half of the macerated berries with some of their juice. Then add a layer of whipped cream (not the reserved portion).
5. Create the second set of layers
   Repeat with remaining cake pieces, custard, and berries, reserving some attractive berries for the top decoration.
6. Decorate the trifle
   Top with the reserved whipped cream. Arrange the remaining berries in an attractive pattern on top. Sprinkle with toasted almonds if using and garnish with mint leaves.
7. Chill before serving
   Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the cake to absorb the juices. This makes the trifle more cohesive and flavorful.