Trifle with blueberries, avocado mascarpone cream and chocolate cake

(For 4 portions)

• 400 g blueberries from Veens in Helenaveen
• 1 pc lime zest and juice
• 50 ml berry liqueur from Graanbranderij De IJsvogel in Arcen
• 400 g mascarpone
• 1 dl whipped cream
• 1 dl eggnog "Advocaat Beukeneutje" from Meijel
• 250 g of baking flour
• 200 g butter
• 4 eggs
• 200 g brown sugar
• 50 ml of milk
• 40 g cocoa
• 25 g dark chocolate drops
• 1 tsp baking powder
• Honny Cress

Berries:

• Heat the berries with the liqueur, lime zest and juice and boil briefly. Let it cool down.

Cream:

• Whip cream to yogurt thickness.
• Gently fold in mascarpone and eggnog.

Cake:

• Beat the butter with the brown sugar until creamy.
• Add the eggs 1 by 1 until well blended. Mix the flour with the baking powder and mix it gently with the batter.
• Finally add the cocoa and chocolate drops. Bake in the oven at 160°C for 1 hour.

Build up (layers):

• Cream - cake - berries - cream - cake - berry cream - fresh berries - Honny Cress.

Origin:

Blueberries: Veens Helenaveen North Brabant.
BeukenNeutje: lawyer Meijel Limburg.
Liqueur: Grain distillery De IJsvogel Arcen Limburg.

Recipe: Mariet Gommans