1. Prepare the Pastry Cream:
Make the pastry cream according to your chosen recipe.
Refrigerate for about 2 hours to set.
2. Make the Berry Filling:
In a medium pot, combine raspberries, blueberries, nectarines, sugar, cornstarch, water, and lemon juice.
Bring to a boil, then reduce heat and simmer until slightly thickened.
Transfer to a bowl and let cool to room temperature, then refrigerate for 2 hours.
3. Whip the Cream:
Remove the pastry cream from the fridge and whisk to soften.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the pastry cream.
4. Assemble the Trifle:
Cut the pound cake into medium-sized cubes.
In a medium or large trifle bowl (7 x 5 inches or similar), layer ⅓ of the pound cake at the bottom.
Add ⅓ of the berry mixture on top of the cake.
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