Blinis stacks with kiwi and mango

1. Remove the crowns from the strawberries. Place them in a saucepan with 2 tablespoons of water and 2 tablespoons of caster sugar. Bring to the boil, then simmer on a low heat for 3 minutes to reduce. Blend into a smooth purée with the hand blender. Transfer to the fridge or freezer and allow to cool completely.
2. Squeeze the lime. Separate the egg. Beat the egg white in a clean bowl with the mixer until stiff. Beat the egg yolk with the lime juice, vanilla sugar and the rest of the caster sugar. Beat the milk, flour and baking powder in another bowl with the mixer on the lowest setting. Add the egg yolk mixture, beating all the time to create a smooth batter. Fold the egg white through this mixture as lightly as possible to create a batter.
3. Heat some butter in a non-stick frying pan. Spoon 1 tablespoon of batter into the pan and repeat to make a second blini ( use the serving ring if necessary). Bake the blinis on a medium heat for approx. 2 minutes. Flip the blinis once the top starts to solidify. Repeat the steps above to make 10 blinis. Leave the blinis to cool completely.
4. Whip the cream with the mixer until stiff. Add the icing sugar and crème fraîche. Beat to create a smooth cream. Put in the fridge until needed.
5. Meanwhile peel the kiwi and slice into chunks. Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.

Place a blini on a plate. Coat with some cream. Arrange some kiwi and mango on the cream. Drizzle with a little strawberry sauce. Top with another blini. Finish with another layer of cream, fruit and sauce. Repeat the steps above to make another 4 stacks.