Ingredients

• 3 ounces raspberries 
• 8 ounces dark chocolate discs or pieces, preferably 70% cacao
• 2 tablespoons extra virgin olive oil 
• 1 ounce shelled, unsalted pistachios

Directions

Step 1

Rinse the raspberries and pat dry with paper towels; set aside.

Step 2

Melt 6 ounces of the chocolate in a glass bowl placed over simmering (not boiling) water, stirring with a silicone whisk or spatula until fully melted. Carefully remove the bowl from the heat and place on a towel or hot pad on your counter. A few pieces at a time, add in the rest of the chocolate. This tempers it, or brings it down in temperature, so that the finish of the chocolate bars will be shiny. (If you have an instant-read thermometer, the chocolate on the stove should reach about 118°F and go down to 90°F after you add in the rest.) Stir in the olive oil until fully incorporated.

Step 3

Line a cookie sheet with waxed paper. Pour out the tempered chocolate in three sections and use an offset spatula to smooth each one out to a 4-by-3-inch rectangle (don’t worry about being too exact). 

Step 4

Sprinkle equal amounts of raspberries and pistachios on each bar. Let the chocolate harden in a cool spot for two or more hours, then use a spatula to transfer to a glass container. Store in the fridge and enjoy within 3 days. 

Ingredients

For the custard:

• 4 tablespoons cornstarch
• 1 cup granulated sugar
• Pinch of sea salt
• 4 egg yolks
• 4 whole eggs
• 3 cups whole milk 
• 2 tablespoons extra virgin olive oil
• 1 tablespoon vanilla extract

For the assembly:

• 1 quart or more mixed berries, preferably blueberries and strawberries
• 2 tablespoons granulated sugar
• 3 cups whipping cream
• 1/4 cup confectioners’ sugar
• 1 olive oil chiffon cake recipe, 1 pound cake, or 1 package ladyfingers

Directions

Step 1

Make the custard: In a large bowl, whisk together the cornstarch, sugar, and salt, then whisk in the yolks followed by the whole eggs. Continue whisking until the mixture turns light yellow; set aside.

Step 2

Place the milk in a saucepan and scald—you should see a light skin start to form, but don’t let it come to a boil. Vigorously whisk 1/4 cup milk into the egg mixture, then slowly whisk in the rest. Return the mixture to the saucepan and bring to a low boil over medium heat, whisking constantly for about 2 minutes (lower the heat as needed to prevent scorching). It should become quite thick. 

Step 3

Remove from the heat. Whisk in the olive oil and vanilla and transfer to a glass bowl. Let it cool to room temperature, then press a round of parchment paper over the surface to prevent a skin from forming. Refrigerate until cold, 4 hours up to overnight.

Step 4

Rinse and hull the strawberries. Set aside 6 of the best ones for a garnish and halve or slice the rest. Rinse the blueberries and pat dry; reserve a few for the garnish and add the rest to a large bowl with the cut strawberries. Toss with the 2 tablespoons granulated sugar; wait 20 or more minutes before assembly or refrigerate until needed, up to a day in advance.

Step 5

Whip the cream and the confectioners’ sugar until stiff peaks form; place in fridge for up to 6 hours if not using right away.

Step 6

Assemble the trifle: If using cake, cut into 1-inch cubes. Spread a dollop of custard across the bottom of your serving bowl; add a layer of ladyfingers or cake cubes. Top with half the remaining custard and half the berries. Repeat with another layer of ladyfingers or cake and the rest of the custard and the berries. Top with the whipped cream and decorate with the remaining berries. Serve immediately or refrigerate for up to 6 hours before serving.