1. In a medium mixing bowl, combine mascarpone and lemon curd until thoroughly blended.
2. In a 2 qt. glass serving bowl, layer ⅓ of angel food cake pieces, ⅓ of strawberries, ⅓ of blueberries, ⅓ of raspberries and ⅓ of mascarpone mixture; repeat layers twice with remaining fruit and mascarpone mixture.
3. In a chilled medium bowl, beat cream and sugar on high speed with an electric mixer until stiff peaks form.
4. Spread whipped cream over top of trifle; sprinkle with almonds.
5. Refrigerate trifle before serving.

Find It!

• Kowalski's Lemon Curd and Angel Food Cake are available seasonally in the Bakery Department.