Lemonberry Trifle

1- 12 oz jar Lemon Curd
1 cup heavy cream
1/4 cup confectioner's sugar
1 pint blueberries
1 pint blackberries
1 pint strawberries - washed, hulled, and quartered
1 pound cake -  about 12 ounces, or 3/4 pound cubed
-Whip the heavy cream with the confectioner's sugar to stiff peaks.  Gently fold the lemon curd into the whipped cream, making a mousse.
-Toss the berries together to combine.
-Put a few cubes of cake into the bottom of your dessert glass.  Top with some mousse.  Add a layer of berries.  Repeat all layers once more, ending with the berries.  Refrigerate a couple of hours, then serve.