whisk in yolk mixture. Continue cooking several minutes, whisking constantly, until thickened and just at a boil. Pour into a bowl, press plastic wrap against surface and chill. Immediately before using, whip cream and fold into lemon curd. FOR THE STRAWBERRY SYRUP: Combine water and sugar in a saucepan and bring to a boil. Rinse, hull and puree strawberries. Add puree and kirsch to syrup off the heat. Strain and chill. To assemble, rinse remaining berries and reserve six for a decoration. Hull and slice remaining berries. Cut Genoise into thin vertical slices. Place a layer of cake slices in a glass serving bowl. Moisten cake with syrup and strew with 1/4 each of the sliced berries, almonds and jam. Spread with 1/4 of the lemon filling. Repeat with remaining ingredients, ending with a layer of cake slices and syrup. Whip remaining cream and spread half on the trifle. Decorate border with remaining cream (pipe with a star tube) and reserved strawberries. Chill until serving time.