Prepare the berry compote: Place the frozen berries, caster sugar, and lemon juice in a small saucepan. Heat over a medium flame, stirring occasionally, until the berries have broken down and the mixture is bubbling gently. You'll see the colour turn a deep, glossy ruby red, and you'll hear the soft popping sound as the berries release their juices. Cook for 3-4 minutes until slightly thickened, then remove from the heat and let it cool for 5 minutes.

Whip the cream mixture: In a large mixing bowl, combine the cold double cream, softened cream cheese, sifted icing sugar, and vanilla extract. Using an electric hand mixer, whisk on medium speed until soft peaks form. The mixture will turn from a runny liquid to a thick, cloud-like texture that holds its shape when you lift the beaters. Be careful not to overwhip, or it will become grainy.

Fold in the yoghurt: Gently fold the Greek yoghurt into the whipped cream mixture using a spatula. You're aiming for a uniform, pale cream colour with a silky, smooth texture. The yoghurt adds a lovely tang that balances the sweetness of the cake and berries.

Layer the trifle bowls: Take four individual serving bowls or glasses. Start with a layer of pound cake cubes, pressing them down gently so they form an even base. You'll hear a slight squish as the cake settles — this is a good sign.

Add the berries: Spoon a generous layer of the cooled berry compote over the cake cubes. The juices will start to soak into the cake immediately, creating a wonderfully moist texture. You should see the deep red colour seeping into the pale cake.

Top with cream: Dollop a layer of the whipped cream mixture over the berries, spreading it gently to the edges of the bowl. Use the back of your spoon to create a smooth, even surface. Repeat the layering process — cake, berries, cream — until you reach the top of the bowl, finishing with a final swirl of cream.

Chill and serve: For the best texture, place the assembled trifle bowls in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld and the cake to soften perfectly. When ready, garnish with fresh mint leaves and a few extra berries if desired.