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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.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 1 people
Cuisine: British, USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 pancakes
  • 100 g raspberries
  • 2 Tbsp muscovado sugar or 1 Tbsp Stevia
  • 1 tsp lemon juice
  • ½ tsp vanilla essence
  • 50 g blueberries
  • 100 ml vanilla custard or thick creamy yogurt (plant-based or dairy)
  • Whipped cream plant-based or dairy
  • Dried raspberry powder/flakes

Method
 

  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.