In a small saucepan set over medium heat, combine the blackberries, lemon zest and juice, 1 tablespoon of sugar, and 1 tablespoon of water. As the mixture comes to a boil, smash the berries against the side of the pan. Cook for 5 minutes, or until the berries have broken down and the mixture has thickened slightly. Set aside.

While the berries are cooling, add the cream cheese, vanilla, and remaining tablespoon of sugar to the bowl of a stand mixer. Whip on medium speed until light and fluffy, 3-5 minutes. Remove the cream cheese to a separate bowl, and add the whipping cream to the bowl (no need to wipe it out). Whip the cream until soft peaks have formed. Add the cream cheese back to the stand mixer bowl with the whipped cream and beat until stiff peaks have formed.

To assemble the trifles, make a layer of cake in the bottom of each trifle dish. Next, add a layer of the whipped cream, then a layer of the blackberry sauce. On top of the sauce add another layer of cake and whipped cream. Refrigerate for at least one hour. To serve, remove from refrigerator, top with a healthy sprinkling of caramelized almonds, and enjoy!