Indulge in all things pancake this Shrove Tuesday (21st February) with this decadent dish suitable for brunch, a teatime treat or after-dinner dessert.

In a large jug, gently whisk together all the pancake ingredients (except the oil) until smooth. Leave to stand for 10 minutes.

Heat a large frying pan over a medium heat and brush with oil. Pour in heaped tablespoons of pancake batter, spaced a few centimetres apart, fitting 3-4 in the pan. Cook for about a minute until bubbles appear on the surface, then flip or turn and cook for a further 30 seconds. Repeat with the remaining mixture to make about 20 pancakes in total.

In a large bowl mix together the coffee, amaretto and icing sugar. Add the mascarpone and whisk until thick.

Spread a heaped teaspoonful of the coffee mixture onto each pancake, and layer to create a small stack, adding a handful of raspberries to 2 layers in each stack. Top with a dollop of the coffee mixture and an extra raspberry, then dust with a little coffee.