1. Start by preparing the whipped cream. In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Use a hand mixer on medium speed to whip until soft peaks form, about 4-5 minutes. Be careful not to over-whip, as the cream can easily turn into butter.
2. In a trifle dish or a large glass bowl, begin layering the ingredients. Start with a single layer of pound cake cubes at the bottom.
3. Spread a thin layer of lemon curd over the pound cake cubes. This step adds a zesty brightness that complements the sweetness of the berries.
4. Next, add a layer of strawberries, followed by a layer of blueberries, and then raspberries.
5. Spread a layer of whipped cream over the berries, making sure to cover them completely.
6. Repeat the layers until you have used all the ingredients, finishing with a layer of mixed berries on top.
7. Garnish with fresh mint leaves if desired. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld together.

As you build your trifle, remember those Sunday dinners. The beauty of this process is in the imperfections. A little messiness adds character.