Measure and prepare the berries, ensuring they are drained well if frozen, and set aside.
Combine the heavy cream and sugar in a mixing bowl, then whisk until soft peaks form—that’s when the cream is fluffy and holds gentle peaks when you lift the whisk.
Gently fold the whipped cream into the chilled custard to create a smooth, creamy mixture. Set aside.
Lightly toast the sliced almonds in a dry skillet or oven until golden and fragrant, then let cool.
Briefly dip each ladyfinger into honey or sugar syrup, just enough to soak without becoming soggy, then arrange a layer at the bottom of your trifle dish.
Spread a layer of thick custard over the ladyfingers, smoothing it out with the back of a spoon.
Distribute a generous handful of berries over the custard, pressing slightly to encourage their juices to seep into the layers.
Repeat the layers—ladyfingers, custard, berries—until your dish is filled, finishing with a layer of custard.
Spoon the remaining whipped cream evenly over the top layer, smoothing it out gently.
Sprinkle the toasted almonds and lemon zest over the whipped cream for added crunch and brightness.
Refrigerate the assembled trifle for at least 2 hours, or preferably overnight, to allow the flavors to meld and the layers to set.
Serve the berry trifle chilled, with a spoon that captures the colorful layers and contrasting textures—crispy almonds, juicy berries, and creamy custard.
