Chill 2 large bowls in the refrigerator or freezer. These bowls need to be glass or stainless steel to ensure your whipped cream does not deflate.

Tear your angel food cake into ½ in cubes.

Place your whipping cream into one of your chilled bowls.

Start mixing your cream with a mixer or whisk.

Once you have small bubbles in your cream add your powdered sugar.

Mix for another minute and add your corn starch.

Continue to mix until you have stiff peaks.

Sit your whipped cream aside.

In your other chilled bowl add your lemon curd.

Whisk your lemon curd to break it up and spread it out in your bowl.

With a metal spoon add a small amount of whipped cream to your lemon curd and begin to fold it in.

Continue to fold your whipped cream into your lemon curd mixture until it is all incorporated.

Start layering your Trifle. Layers are cake, cream, blueberries. Finish with cream on top.

Garnish with a slice of lemon, blueberries and a sprig of mint.