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Start by placing ½ cup each of the strawberries and raspberries into one large bowl, and placing ½ cup each of the blueberries and blackberries in another large bowl. Sprinkle about 2 ½ tablespoons of sugar over the red berries, and the remaining 1 ½ tablespoons sugar over the blue berries.
Zest the orange and divide the zest between the two bowls, followed by the juice of the orange. Use a potato masher to mash the 2 cups of red berries lightly, breaking them up to release their juices. Use a spatula to fold in the remaining 4 cups of red berries and set aside. Rinse the potato masher, and repeat this with the blue berries by mashing lightly, then folding in about 1 ½ cups each of the blue and black berries, then set aside to macerate. You should still have 1 cup each of the blue and black berries--reserve these for decorating.
Place the cream cheese in a large bowl and use a hand mixer to whip--start with just the cream cheese and slowly pour in the cream and vanilla to incorporate evenly, then increase speed and mix until fluffy. Taste and sift in powdered sugar, if desired, then whip again to incorporate. Set aside until ready to use, place in the refrigerator if it will be more than about 20 minutes or if your kitchen is particularly warm.
Line the bottom of an 8” springform with parchment paper (or use a trifle dish). Line the sides with acetate (or parchment) so it sticks up out of the pan by at least 6 inches.
Using about ⅓ of the pound cake chunks, line the bottom of the pan or dish with a layer of pound cake, not too tightly packed but full enough to create a stable base layer. Spread half the macerated red berries into a layer, then spoon about ¼ of the whipped cream mixture over the berries.
Repeat this poundcake, berry, then cream cheese process with the macerated blue and black berries in the next layer, then repeat again with the remaining red berries. Repeat one more time with the pound cake and cream cheese, then top the last layer of cream cheese in an appealing fashion with the remaining whole blue and black berries.
Refrigerate overnight, and let rest at room temperature for at least 20 minutes before decorating with sprinkles, if using, and serving.
For an even more strikingly festive presentation, top the trifle with sparkler candles and light them as you bring out the dessert.