In a medium mixing bowl, combine mascarpone and lemon curd until thoroughly blended. In a 2 qt. glass serving bowl, layer ⅓ of angel food cake pieces, ⅓ of strawberries, ⅓ of blueberries, ⅓ of raspberries and ⅓ of mascarpone mixture; repeat layers twice with remaining fruit and mascarpone mixture. In a chilled medium bowl, beat cream and sugar on high speed with an electric mixer until stiff peaks form. Spread whipped cream over top of trifle; sprinkle with almonds. Refrigerate before serving.
- Kowalski's Pound Cake may be substituted for Angel Food Cake.