Direction

1. Slice the pound cake into 1-inch thick slices and arrange them in a single layer in the bottom of a 9x13 inch baking dish.

2. In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the berries start to soften and the sugar has dissolved. Remove from heat and let it cool for 10 minutes.

3. Once the berry mixture has cooled, pour it over the pound cake, making sure to evenly distribute it. Use a spoon to gently press down on the berries to release their juices.

4. In a mixing bowl, whip the heavy cream until stiff peaks form. Add in the vanilla extract and mix until well combined.

5. Spread the whipped cream evenly over the berry layer. Use a spatula to smooth the surface.

6. In a small pan, heat a drizzle of olive oil over medium heat. Add in the sliced almonds and season with a pinch of salt and ground cinnamon. Cook for 2-3 minutes, stirring often, until the almonds are lightly toasted and fragrant.

7. Sprinkle the toasted almonds over the top of the trifle.

8. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or overnight.

9. Before serving, take the trifle out of the fridge and let it sit at room temperature for 10-15 minutes. This will allow the flavors to meld together and make it easier to cut and serve.

10. Enjoy your delicious and easy traditional English trifle! You can also add additional toppings such as a dusting of powdered sugar or fresh mint leaves for decoration.