I made this Lemon Berry Trifle for dessert on Easter. It was delicious and beautiful. It looked so impressive, and it wasn't really that hard to make. I'm just posting the link to it because this lady, a friend of a friend, deserves 100% of the credit.
Like Emilia, I also used frozen berries. I was too cheap to pay more than $5 for a pound cake at the store, so I used this Lemon Pound Cake recipe from My Kitchen Cafe. For those of you on the Wasatch Back, you can find Lemon Curd with the jam and peanut butter at Day's. Lemon Curd, which I thought was something dairy, is an English jam made with lemon juice, butter and eggs. Butter...need I say more?
Really, this trifle is so good I am trying to think of an occasion to make it again.
I didn't take a picture before it was destroyed, because I guess I am a little superstitious, and didn't want to jinx it. I know, it doesn't make any sense, but that's how I roll.
Also, thanks Liz for letting me borrow your trifle bowl!