1-Beat softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy, scraping sides and beating again to remove lumps.

2-Reduce mixer speed to low, gradually add half the powdered sugar, lemon juice, and vanilla extract, mixing until combined.

3-In a separate chilled bowl, whip heavy cream on low speed until soft peaks form, then add remaining powdered sugar and whip to stiff peaks.

4-Fold one-third of the whipped cream into the cream cheese mixture, then gently fold in the remaining cream.

5-Spread half the raspberry jam at the bottom of a trifle dish or a 3-quart glass bowl.

6-Layer one-third of the fresh raspberries, followed by half of the pound cake cubes over the jam.

7-Spread or pipe half of the whipped cream mixture over the cake layer.

8-Repeat layers with the remaining jam, raspberries, cake, and whipped cream.

9-Garnish the top with remaining raspberries and chocolate curls.

10-Chill the trifle for at least 1 hour before serving.