ASSEMBLY: 1-1/2 cups chilled whipping cream 3 tablespoons sugar 3 tablespoons Grand Marnier or other orange liqueur 1 12-oz. pound cake 2-1/2-pint baskets raspberries or 1 1-pint basket strawberries, hulled, sliced Lemon peel curls and lemon slices (optional) For curd: Whisk eggs, yolks and sugar in heavy medium saucepan until well blended and slightly thickened. Whisk in lemon juice and peel. Add butter. Stir over medium-low heat until curd thickens and just comes to boil, about 5 minutes. Immediately transfer mixture to bowl. Refrigerate until well chilled, about 8 hours. (Lemon curd can be made up to 3 days ahead.) For assembly: Whip cream in large bowl until soft peaks form. Add sugar and Grand Marnier and continue whipping until stiff peaks form. Using long serrated knife, cut cake horizontally into 4 even layers. Place bottom cake layer on platter. Spread 1/3 cup lemon curd over cake. Top with single layer of raspberries. Spread 1/3 cup whipped cream over berries Repeat layering 2 more times, using 1 cake layer, 1/3 cup lemon curd, 1 Layer of raspberries and 1/3 cup whipped cream for each. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream. Place remaining berries atop cake. Garnish cake with lemon peel and slices if desired. Chill 30 minutes to 5 hours before serving. dess 120