Arrange trifle sponges on the bottom of a trifle dish attractively-make a pattern if you wish and sprinkle with limoncello.
Whip 2 cups of the cream with an electric mixer with 2 tbsp of sugar and 1 tsp of vanilla in a large bowl.
Whip the curd with a whisk until light and runny. Gently fold the curd into the whipping cream without losing the volume and reserving ½ cup.
Layer ½ of blueberries on top of the cake, then add the creamy curd mixture.
Carefully spread a thin layer of the reserved curd.
Whip the remaining cream with 2 tsp. of sugar and vanilla. Top your trifle with it and decorate with more blueberries, white chocolate curls and lemon zest curls.
* To make chocolate curls drag a blade of your knife along a chocolate bar until curls form or use a vegetable peeler. However my favourite tool is my cheese slicer.
Notes
You can substitute Limoncello with lemon syrup to make it alcohol free.
You can also use lady fingers or cubes of pound cake in place of trifle sponges.