Make the Italian Pastry Cream (the one with the milk and cream "our favourite") and refrigerate for approximately 2 hours.
In a medium pot mix together the berries, nectarine, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until slightly thickened. Pour into a bowl, let cool to warm, then refrigerate for about 2 hours.
Remove the pastry cream from the fridge and whisk to soften it up. Whip the cream until stick peaks form, then fold into the pastry cream.
Cut the pound cake into medium sized cubes.
PUTTING IT TOGETHER
In a medium / large bowl (I used a 7 x 5 inch (18 x 12 cm) start by layering 1/3 of the cake on the bottom of the bowl, top with 1/3 of the berry mixture and top with 1/3 of the pastry cream continue for 3 layers. Cover with plastic wrap and refrigerate for approximately 2-3 hours or even overnight. Top with fresh fruit before serving. Enjoy!