• To the bowl of a stand mixer with the whisk attachment, add heavy cream. Start mixing at the lowest speed, and then gradually increase the speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
• When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed, and eventually moving to a high speed.
• Mix on high until the cream thickens and starts to peak. Aim for soft peaks, or whipped cream that holds its shape briefly before falling back into the cream. Use the whipped cream immediately in the dessert.

Assembly

• In a large trifle bowl, layer ⅓ of angel food cake cubes, ⅓ of the whipped cream mixture, and ⅓ lemon curd. Repeat layers two more times.
• Serve immediately or refrigerate until ready to serve.