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



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


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


  • 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.


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

Recipe: Mariet Gommans

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