1. Prepare and bake one lemon pound cake in a 9×13-inch pan or 13×18-inch sheet pan, then cool completely.

2. Use a sharp serrated knife to cut the cooled cake into small cubes.

3. Prepare lemon curd and allow it to cool completely before using.

4. Place softened cream cheese in a large mixing bowl. Add vanilla extract, limoncello, and lemon zest, then beat until smooth and clump-free.

5. Add ½ cup lemon curd and confectioner’s sugar, then mix until smooth.

6. Add chilled heavy cream and whisk on low speed, gradually increasing to high. Whisk for about 5 minutes, until stiff peaks form.

7. Keep the lemon cheesecake filling refrigerated if not assembling right away.

8. Fill the trifle bowl with a layer of cubed cake pieces and gently press them into place.

9. Lightly brush the cake pieces with limoncello.

10. Add spoonfuls of blueberry preserves, a generous layer of lemon curd, and a layer of fresh blueberries.

11. Spread 1 ½ to 2 cups lemon cheesecake filling evenly over the blueberry layer.

12. Repeat the layers until the trifle bowl is filled.

13. Garnish the top with more blueberries, dollops of lemon filling, mint leaves, and lemon slices.

14. Serve right away, or refrigerate overnight before serving.