Directions:

Prepare the Cake:

Bake your favorite lemon pound cake or use a store-bought version. Let it cool completely, then cut into small cubes. (This can be done a day ahead.)

Make the Lemon Cheesecake Filling:

In a large mixing bowl, beat softened cream cheese with vanilla extract, limoncello, and lemon zest until smooth.

Add ½ cup lemon curd and confectioner’s sugar, and beat until well combined.

Pour in the chilled heavy cream. Start whisking on low speed, gradually increasing to high. Beat for about 5 minutes, or until stiff peaks form. Refrigerate until ready to use.

Assemble the Trifle:

In a large trifle bowl or glass dish, layer:

A few cups of cubed cake.

Lightly brush the cake cubes with limoncello.

Spoon blueberry preserves over the cake.

Add a layer of lemon curd (about ½ cup).

Scatter a layer of fresh blueberries.

Spread 1½ to 2 cups of lemon cheesecake filling evenly on top.

Repeat:

Continue layering until the bowl is full, finishing with a layer of lemon filling and fresh blueberries. Garnish with mint leaves and lemon slices if desired.

Serve or Chill:

Serve immediately or refrigerate for a few hours (or overnight) to allow the flavors to meld.