1-First, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy, remembering to scrape the sides and bottom of the bowl. Next, on low speed, blend in half of the powdered sugar along with the fresh lemon juice and vanilla extract until everything combines nicely.

2-In a separate chilled bowl, whip the heavy cream on low speed until soft peaks form, then crank up the speed and beat in the remaining powdered sugar until stiff peaks appear. Gently fold one-third of this whipped cream into the cream cheese mixture, followed by the rest, to create a light and airy filling.

3-Now, spread half of the raspberry jam evenly in a trifle dish or a 3-quart glass bowl. Sprinkle one-third of the fresh raspberries over the jam, then add half of the pound cake cubes on top. Spoon or pipe half of the whipped cream mixture over this layer, making sure to spread it to the edges for a neat look.

4-Repeat the layers with the remaining jam, raspberries, pound cake, and whipped cream mixture. Finish by garnishing the top with the rest of the fresh raspberries and some chocolate curls.

5-For dietary adaptations, use chilled utensils when whipping the cream to keep it firm. This timing ensures the dessert sets perfectly, making it ideal for busy parents or working professionals. Once assembled, pop it in the fridge to enhance those creamy layers and fresh berry flavors.