Ingredients

• Pancakes: 400g self raising flour, 6 medium eggs, 50g melted butter,400ml milk and 100g caster sugar
• Nutella Cream: 250g Nutella, 250g mascarpone, 600ml double cream, 150g caster sugar and 1tsp vanilla paste
• For the Topping: 600g strawberries ( sliced and split into 3 200g portions), 200g raspberries, 200g blueberries and 50g caster

Method

1. For the Pancakes: Combine all ingredients in a bowl, beat with a whisk until smooth. Then in a large frying pan medium on high heat drizzle of oil, add a large ladle and a half of pancake mix to the pan cook gently for 2 minutes on each side or until golden all over. Repeat 4 times
2. For the Nutella Cream: Whisk the double cream to stiff peaks with the sugar and vanilla paste and set a third of this aside. Then fold in the mascarpone and the Nutella to the larger amount of cream.
3. For the Topping: Blend 200g of the strawberries with the sugar to make a coulis. Then fold through the raspberries, blueberries and 200g of strawberries.
4. Assembly: Trim the pancakes to the size of a 10inch cake tin. Then line the 10 inch spring lock cake tin with a double layer of clingfilm. Place the 1st pancake in the tin followed with half the nutella mix and a scatter of half the remaining strawberries. Place the second pancake over the top and firmly push down and cover with the cream you set aside earlier. Then place over the 3rd pancake followed with the Nutella and strawberries cover with the 4th pancake press down firmly and set tin the fridge for 2 hours. Turn out onto a board or plate and spoon over the dressed berries. Finally, slice and serve, or keep in the fridge for up to 3 days