Pancake trifle with berries
You can make easy desserts and puddings with leftover or ready-made pancakes – cakes, traybakes, trifles, tiramisu and so on. For thispancake trifle with berriesI used home-made, leftover, gluten-free pancakes and soy vanilla custard & whipped cream, but do use normal versions, if dairy/gluten is not an issue for you. The recipe is for one portion, so adjust it according to the portions you want to serve.
Ingredients
Method
- Set a few raspberries aside.
- Put the rest in a saucepan with the sugar, lemon juice and vanilla essence. Heat and stir it until you get a thick compote. Let it cool.
- Line a small glass pot or jar with one pancake. Spoon half of the raspberry compote over it, then scatter a few blueberries on top.
- Spoon half of the custard/yogurt over the berries, then add another pancake, followed by the remaining compote and blueberries.
- Put the third pancake on top and cover the dish with foil. Rest in the fridge for at least an hour.
- Just before serving, add the whipped cream and decorate it with the raspberries you put aside and sprinkle it with some dried raspberry powder.