Preparation / Directions:
1. If necessary, thaw the cake in microwave oven. Rinse the raspberries and drain them on a double thickness of paper towels.
2. In a medium bow with an electric mixer on high speed, beat the cream to soft peaks. Remove half of the whipped cream to another dish and set aside. To the whipped cream remaining in the bowl, with the mixer on low speed, beat in the lemon curd until thoroughly blended.
3. Cut the pound cake crosswise into 1/2" thick slices. Line a 2-quart glass serving bowl with half of the cake slices, curving them partway up the sides of the bowl. Drizzle half of the kirsh over the cake. Spoon half of the lemon mixture over the cake slices and top with half of the raspberries. Cover the trifle with a single layer of the remaining cake slices. Sprinkle the cake slices with the remaining kirsha and top with the remaining lemon curd mixture.
4. Spread the reserved whipped cream evenly over the trifle and garnish the top with the remaining raspberries (they are pretty arranged in a circle around the outer edge of the dish). Serve immediately or cover and refrigerate until serving time.