Berry Cream Heart Stacks

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (183.2 g)
  • Calories 349.2
  • Total Fat - 12.1 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 35 mg
  • Sodium - 454.6 mg
  • Total Carbohydrate - 45.2 g
  • Dietary Fiber - 2.2 g
  • Sugars - 39.8 g
  • Protein - 17.8 g
  • Calcium - 575.9 mg
  • Iron - 0.4 mg
  • Vitamin C - 14.3 mg
  • Thiamin - 0.1 mg

Step 1

To make berry compote, stir all ingredients in a medium saucepan over a medium heat and bring to the boil and then reduce heat and simmer for about 2 minutes or until heated through and then transfer to a jug and set aside.

Step 2

Using a 9cm heat shaped cutter, cut out 12 large hearts from the pancakes and using a 4 1/2cm heat-shaped cutter, cut out 12 small hearts from the pancake scraps.

Step 3

To make the filling, beat all ingredients in a small bowl of an electric mixer until smooth.

Step 4

To assemble, sandwich three large hearts together on a plate and spread a heaped tablespoon of filling between each heart and then repeat with remaining hearts and filling to make another three stacks.

Step 5

To serve, spoon compote evenly over pancake stacks and decorate with the small hearts and dust with sifted icing sugar.

Step 6

TIP - berry compote can be made a day ahead and deep, covered in the fridge and if you prefer to serve with compote warm, reheat in the microwave.

Tips & Variations


No special items needed.

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