Place a bowl and whippers in the freezer to get cold to whip the cream. Take one cup of the frozen raspberries, microwave and strain through a fine mesh strainer. Discard the seeds and pulp.

Whip the heavy cream in the cold bowl slowly adding in the sugar. Add the raspberry puree and continue whipping to form soft peaks.

Layer half of the pound cake in a trifle dish, drizzle on 1 Tbsp. of limoncello. Top with half the lemon curd. Top with half the remaining raspberries, peaches and blueberries, (add the raspberries and peaches in frozen). Top with 1/3 of the whipped cream.

Repeat layers, topping with the remaining whipped cream.

Chill in the refrigerator until ready to serve, making sure the fruit has defrosted.