Little pound-cake sandwiches make this dish something special, not to mention it's delicious! A glass trifle bowl is needed for this, and straight-sided works best. I usually put the berries in as is and skip the sugar step, although admittedly the berries do look prettier with the glossy sugar. I have also made this with just one pound cake, half the amount of custard and blueberries but double the raspberries, and it was equally good! I have also served it with some chocolate shavings on top or with chocolate sauce on the side - or both! And serving this in individual serving dishes looks nice also. I make recipe#238798 for the custard, but make sure to double it to get the full four cups you'll need for this trifle. This recipe comes from Cook's Country.