Step 1: In a small saucepan, combine 2 cups of the raspberries, 1/4 cup granulated sugar, and 1 tablespoon of lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5-7 minutes. Remove from heat and let cool completely. (Optional: Strain through a fine-mesh sieve for a smoother sauce.)
Step 2: In a large bowl, whisk together the softened cream cheese and the remaining 3/4 cup granulated sugar until smooth and creamy. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined. Then, gently fold in the almond extract.
Step 3: If using ladyfingers, you can leave them whole or break them into pieces that fit your trifle dish. If using pound cake, cut it into 1-inch cubes. Briefly dip or brush the cake pieces with the almond milk or almond liqueur, just enough to moisten without making them soggy.
Step 4: Arrange a single layer of the moistened cake pieces at the bottom of a large, clear trifle dish (about 3-4 quarts).
Step 5: Drizzle about one-third of the cooled raspberry sauce over the cake layer. Follow with one-third of the almond cream, spreading it evenly. Next, scatter about 1 cup of fresh raspberries over the cream. Repeat these layers (cake, raspberry sauce, almond cream, fresh raspberries) two more times, ending with a final layer of almond cream and generously topping with the remaining fresh raspberries.
Step 6: Cover the trifle loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the flavors to meld and the cake layers to fully absorb the moisture. Before serving, garnish with toasted almond slivers or a sprig of fresh mint, if desired.