Trifle with blueberries, avocado mascarpone cream and chocolate cake - Koppert Cress

Ingredients

• 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