Berry Cream Heart Stacks

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.