• In a large glass trifle bowl or serving bowl add a layer of pound cake. Cover the cake with an even layer of raspberry jam. Top the jam with an even layer of blueberries. Cover the blueberries with a generous layer of pudding.
• Repeat step one. Finish with a final layer of pound cake slices.
• At this point, cover the trifle and place in the fridge to chill for at least 3 hours. Place the pudding and berries in the fridge to chill as well.
• Right before service, remove the trifle from the fridge. Add a final layer of pudding and top with berries. Lightly dust the berries with sifted powdered sugar. Serve immediately.

for the Grand Marnier Pudding

• In a large saucepan combine the cream, milk, salt, vanilla extract, Grand Marnier and butter. Cook over medium-low heat until the butter is melted, about 10-15 minutes. Stir occasionally.
• Whisk the egg yolks and sugar in a large mixing bowl until combined.
• Whisk the cornstarch into the yolk and sugar mixture. Do this in small batches, until there are no lumps of cornstarch.
• Remove the liquid from the stovetop and temper the sugar egg mixture. To temper, whisk the egg mixture quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. Now you have created a custard.
• Pour the custard back into the saucepan. Cook over medium-high heat. Whisk constantly until the custard is thick and almost boils, about 6 minutes.
• Strain the pudding into a large bowl. Cool. Store in an airtight container in the fridge.