Instructions

1. Set a few raspberries aside.
2. 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.
3. 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.
4. Spoon half of the custard/yogurt over the berries, then add another pancake, followed by the remaining compote and blueberries.
5. Put the third pancake on top and cover the dish with foil. Rest in the fridge for at least an hour.
6. Just before serving, add the whipped cream and decorate it with the raspberries you put aside and sprinkle it with some dried raspberry powder.