Figure 10.
No more than 4 hours before serving, fill a large pastry bag fitted with 3/4-inch fluted tip with Lemon Whipped Cream. Pipe large, 2-to 3-inch rosettes over trifle top. Pipe any remaining cream into tiny rosettes to fill in between larger rosettes. Garnish the trifle with additional berries and candied violets, if using.