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For the Lemon Curd, mix egg yolks, granulated sugar, lemon juice, lemon extract and ginger in medium saucepan with wire whisk until smooth. Cook and stir on medium heat about 8 minutes or until mixture is pale yellow and thick enough to coat the back of a spoon. Remove from heat. Add butter, 1 piece at a time, stirring until melted after each addition. Pour lemon curd into medium bowl. Place plastic wrap directly on surface of lemon curd. Cool slightly. Refrigerate at least 3 hours or overnight until well chilled.
For the Trifle, beat cream, confectioners’ sugar and vanilla in large bowl with electric mixer on medium speed until soft peaks form. Layer 2 cups angel food cake cubes, 1/2 each of the lemon curd, mixed berries and whipped cream in 2-quart glass serving bowl. Repeat layers. Cover.
Refrigerate at least 2 hours or until ready to serve. Garnish with additional berries, if desired.
