In a saucepan, heat milk over medium heat until just steaming, then remove from heat. Whisk eggs, sugar, and vanilla in a bowl until smooth. Slowly pour warm milk into the egg mixture, whisking constantly to temper the eggs, then return to the saucepan. Cook over low heat, stirring gently, until the custard thickens and coats the back of a spoon, about 8-10 minutes. Let cool completely and chill for at least 2 hours.
While the custard cools, whip the heavy cream until soft peaks form. Gently fold in honey or sugar syrup if using, then refrigerate until ready to assemble.
Layer the bottom of your glass dish with a handful of ladyfingers or sponge cake pieces, pressing gently to create an even layer.
Spoon a generous layer of cooled custard over the cake layer, smoothing it out with the back of a spoon.
Sprinkle lemon zest over the custard for a bright burst of flavor and then scatter a portion of berries on top, pressing them lightly into the custard to release their juices.
Repeat the layers: add another layer of ladyfingers, followed by custard, lemon zest, and berries, until the dish is filled, finishing with a layer of berries on top.
Spread the whipped cream evenly over the top layer of berries, creating a smooth, fluffy finish. Garnish with fresh mint leaves for a pop of color and freshness.
Cover the trifle tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the layers set.
Before serving, give the trifle a gentle final touch — maybe a few extra berries or mint leaves — then dig in with a spoon, enjoying the colorful, luscious layers and fragrant fruit.
