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Ingredients

1 eggwhite
1/4 cup (55g) caster sugar
2 tablespoons plain flour
20g butter, melted
1 teaspoon ground cinnamon
1 tablespoon flaked almonds
250g mascarpone
2 tablespoons icing sugar mixture
2 tablespoons Frangelico
150g raspberries
100g blueberries
150g strawberries, washed, hulled, thickly sliced

Method

Step 1 Preheat oven to 180°C. Whisk the eggwhite and sugar in a medium bowl until soft peaks form. Add the fl our, butter and cinnamon and stir to combine. Line an oven tray with baking paper. Draw four 8cm discs on the paper. Use a small pallet knife to spread 1 teaspoon of mixture into a disc. Continue with remaining 3 discs. Sprinkle one third of the almonds over the discs.
Step 2 Bake in preheated oven for 3-5 minutes or until just golden. Remove from oven and set aside to cool. Repeat in 2 more batches with remaining mixture and almonds.
Step 3 Combine the mascarpone, icing sugar and Frangelico in a small bowl. Place a wafer on a serving plate, spread with a little mascarpone mixture and top with berries. Continue layering with wafers, mascarpone and berries, finishing with a wafer. Sprinkle with icing sugar and serve immediately.

Cinnamon wafer and berry stacks

How to make Cinnamon wafer and berry stacks

Ingredients

Method