Summer Berry Angel Food Cake

Using a serated knife, slice the angel food cake into 1 inch layers and place bottom layer on a cake stand. Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a stand mixer & add cream cheese. Beat on med-high for 3 minutes.

Then move to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Place in refrigerator until you're ready to use. (can stay up to 3 days) Let cool while making the whipped cream. In a stand mixer, place in heavy cream, extract, and sugar. Start whisking on low and increase speed to high once cream starts to thicken. Whip until peaks for (about 3 minutes.) Spread a layer of whipped cream on the bottom slice of angel food cake. Top with a mixture of berries, then place another angle food slice on top. Spread lemon curd onto this layer and top with berries. Repeat each step alternating whipped cream and lemon curd. Top with berries and garnish with mint.