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 quarter each of the sliced berries, almonds and jam. Spread with quarter 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.