Berry Cream Ruffles

Waffers: In heavy saucepan, combine sugar, butter and corn syrup; bring to boil over medium heat, stirring constantly. Remove from heat.

Combine flour with almonds; add to sugar mixture along with brandy; mix well. Drop batter by rounded teaspoonful (5 mL), to form three rounds about 3 inches (8 cm) apart on greased (not nonstick) baking sheet.

Bake, 1 sheet at a time, in 350°F (180°C) oven for 6 to 8 minutes or until golden brown and bubbles break but don't fill in. Let cool about 1 minute or until easily lifted with wide spatula.

Remove 1 wafer at a time to cooling rack and, using both hands, quickly pinch edges to create ruffled appearance. If wafer becomes too brittle to pinch, return to oven briefly until pliable.

Repeat with remaining batter to make 1 dozen wafers. Let cool. (Wafers can be made to 2 days ahead and stored in an airtight container.)

Set aside 2 strawberries, halved, and 8 blueberries for garnish. Slice remaining strawberries. Whip cream.

For each serving, spread 2 tbsp (25 mL) cream over 1 wafer on serving plate. Top with strawberry slices and a few blueberries, 2 tbsp (25 mL) cream, second wafer, cream, berries, cream and third wafer.

Garnish each with whipped cream, icing sugar, 1/2 strawberry, 2 blueberries and mint leaf.

Source : © CanadianLiving.com