Prep the fruit. Hull and slice strawberries, pit cherries, and cut peaches into small wedges. Keep raspberries and blueberries whole. Aim for bite-size pieces so every spoonful has a mix.

Make a quick fruit compote. In a saucepan, add half the fruit, the sugar, lemon zest, and 1–2 tablespoons lemon juice. Cook over medium heat for 3–5 minutes until the fruit releases juices and softens slightly. Stir in vanilla and optional liqueur. Remove from heat and fold in the remaining fresh fruit. You want a mix of syrupy and fresh textures.

Slice the cake. Cut the pound cake or sponge into 1/2-inch slices or chunks. If using ladyfingers, keep them whole. This gives structure and makes layering easy.

Whip the cream. Beat heavy cream with powdered sugar until soft peaks form. Don’t overwhip; it should be smooth and pillowy.

Ready the custard. If using instant pudding, prepare as directed and chill. If using custard, ensure it’s cool and spoonable, not runny.

Start layering. In a clear trifle bowl or a deep glass dish, spread a thin layer of fruit and syrup first. This prevents the first cake layer from slipping.

First cake layer. Arrange a snug layer of cake over the fruit. If using ladyfingers, place them in a single layer. Do not pack too tightly; a little space allows syrup to soak in.

Spoon on fruit syrup. Ladle some of the warm fruit mixture over the cake, letting it soak in. You want it moist but not floating. Press gently to help it settle.

Add custard. Spoon a layer of vanilla custard over the soaked cake, spreading to the edges for clean lines.

Repeat layers. Continue with another layer of cake, more fruit and syrup, and more custard. Aim for 2–3 sets of layers depending on your dish.

Finish with cream. Spread the whipped cream over the top. Use the back of a spoon to create soft swirls. Garnish with a few perfect berries and a sprig of mint if you like.

Chill. Cover and refrigerate for at least 3 hours, or up to 24 hours. The longer rest lets the cake absorb the juices and creates that classic pudding-like texture.

Serve. Scoop with a large spoon into bowls, making sure every portion gets cake, fruit, custard, and cream.