In a sauté pan, warm the honey and add the mixed berries with the lemon juice. Cook the berries for 2-3 minutes and set aside to cool.

Next, in a bowl, combine the custard, mascarpone, and 50ml of lemon curd.

In a third bowl, beat the cream until soft peak.

Now, start to build the trifle. You can use a sharing bowl or individual cocktail glasses.

Lay a layer of the mixed berries on the base of a trifle bowl add some lemon curd leftover on the edges to create contrast of colours and flavours. Then add a few spoons of lemon custard mixture, and one crushed meringue.

Dip a few pieces of sponge in the cooled mixed berry mixture a few second to just slightly soak the sponge, and place over the custard mixture.

Layer some more mixed berries, a layer of custard and again with more sponge and fruits until the bowl is nearly full.

Set aside in the fridge for a few hours to settle covered with cling film.

Just before serving, crush the meringues and decorate the top of the trifle.

Decorate with more berries. Serve within a few hours.